Recipe

Chicken Piccata Recipe

Add Step-by-Step Photos	Iwannabachef / All my dishes 7 months ago This is my go to recipe when I can't think of anything else. I've always loved it at restaurants so I decided to give it a whirl and make it myself, it's delicious!! I hope you enjoy it! Prep:20m Cook:40m Servings:4	Iwannabache
	lemon savory capers chicken easy delicious italian

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Ingredients

4 Boneless, Skinless Chicken Breasts

6 tbsp Unsalted Butter

1/3 c Freshly Squeezed Lemon Juice

5 tbsp Extra Virgin Olive Oil

1/2 c Dry White Wine (or you can use Chicken Stock if you don't want the wine)

1/4 c Capers, rinsed

1/3 c Fresh Parsley

1 can of Artichoke Hearts

1/3 cup chopped mushrooms (I had to leave this one out in the picture, my son hates mushrooms)

Flour and Parm. Cheese (for dredging)

Sea Salt

Freshly Ground Pepper

Directions

Wrap chicken breasts in plastic wrap and flatten (beat)

Unwrap and cut in half

Salt and Pepper both sides, then dredge in Flour and Parm Cheese

In pan, cook chicken in Olive Oil and Butter, approximately three to five minutes on both sides (until slightly browned) It only needs to be turned once.

Take out of pan with tongs and transfer to plate

In same pan, add lemon juice, wine (or stock), capers and artichoke hearts, scrap bits from chicken and simmer until reduced by half.

Put lemons in the pan for flavor (will discard before serving)

Return all the chicken to the pan and simmer for about five more minutes

Put chicken on serving dish

Add remaining butter to pan, simmer for another minute or two, remove from heat and pour over chicken.

Serve and enjoy... goes great with pasta or mashed potates.

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