Chicken Piccata (1 serving)

Chicken Piccata (1 serving)
Yield
1
Yield
1
Chicken Piccata (1 serving)
Yield
1
Yield
1
Ingredients
  • 1each skinless boneless chicken breast halvesbutterflied
  • 1/2tablespoon butterroom temperature
  • 1/2tablespoon all-purpose flour
  • Additional all purpose flour
  • 1tablespoons olive oil
  • 2tablespoons dry white wine
  • 1tablespoon fresh lemon juice
  • 1tablespoon chicken stock
  • 1tablespoon drained capers
  • 1tablespoon chopped fresh parsley
Yield:
Instructions
  1. Butterfly chicken breast into two thin equal portions. Sprinkle chicken with salt and pepper. Mix 1/2 tablespoon butter and 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.
  2. Heat a large saute pan over medium heat for 3-4 minutes. Then add 2 tablespoons of oil. Next, add the halved chicken breast (2 pieces) to each and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a plate or sheet pan.
  3. Next, using the same pan, bring the wine, lemon juice and broth to boil. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. NOTE: If sauce is too thick then adjust with adding a little more stock or water. If the sauce is too then then add more Beurre Manie (flour buttter mix).
  4. May serve with pasta or rice.