Chicken Piccata

chicken piccata
Yield
4
Yield
4
chicken piccata
Yield
4
Yield
4
Ingredients
  • 4each skinless boneless chicken breast halvesbutterfly chicken breasts
  • 3tablespoons butterroom temperature
  • 1 1/2tablespoons all-purpose flour
  • Additional all purpose flour
  • 2tablespoons olive oil
  • 1/3cup dry white wine
  • 1/4cup fresh lemon juice
  • 1/4cup chicken stock
  • 1/4cup drained capers
  • 1/4cup chopped fresh parsley
  • Salt/Pepper as needed
Yield:
Instructions
  1. Butterfly the chicken breasts so that you have thin equal size breasts. Salt and pepper chicken.
  2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
  3. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
  4. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
  5. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
  6. You May serve with pasta or rice.