Chicken Piccata Recipe

Chicken Piccata Recipe

prep 10 mins

cook 15 mins

total 25 mins

author luna

yield 4 servings

Done in less than half an hour, Chicken Piccata is indeed easy enough to be made with barely on-hand ingredients whilst remaining so delicate and stick-to-your-ribs. Keeps me on the edge of my seat everytime.

Ingredients

• 2-4 boneless, skinless chicken breast
• 1/2 cup all-purpose flour
• 3 tbsp Parmesan cheese, grated
• 2 tbsp lemon juice
• 4 tbsp butter
• 1/4 tsp salt
• Black pepper to taste
• 4 tbsp olive oil
• 1/2 cup white wine
• 1/4 cup brined capers
• 2 tbsp fresh chopped parsley

How to Make

Prepare the chicken breast cutlets

1. Split them thin: Place your chicken breast meat on a cutting board, hold it down firmly with one hand and use a fillet knife to slice it horizontally into 2 fillets (each should be 1/4 inch thick).

If your chicken breasts are thin enough, just skip this step. Otherwise, pounding would help if the fillets are not too thick. Cover the chicken with plastic wrap (cling film) or put it into a zipper-lock bag, pound gently with a meat pounder (remember to do it slowly and steadily).

2. Dredge the chicken thoroughly in flour mixed with salt, pepper and grated Parmesan until well coated and shake off excess.

Instructions

1. Melt 2 tbsp butter in olive oil over medium high heat. Add the chicken pieces or half of them if your skillet is medium size and doesn't have sufficient space. Make sure to avoid crowding the pan for better browned chicken pieces. Fry them well on both sides until charred with a perfect golden shade (approximately 3 minutes for each).

2. Remove the chicken breasts from the heat but not turning off the stove. Put them to a 225°F heated oven to keep warm.

3. Make the sauce: Stir the white wine, lemon juice, capers in the remaining butter on the same skillet over the same heat used for the chicken breasts. Whisk well until it simmers, remember to scrape the brown bits from the bottom of your pan. The final sauce should be thick enough to coat the chicken like a glaze.

4. Remove the chicken from the oven and bring to plates. Pour the sauce all over the meat and serve. Sprinkle some parsley if desire.

Notes

Chicken broth would work just as well as white wine, so feel free to make a swap if you're out of liquor at home or if there’s a need.

Additionally, you can put the chicken back onto the skillet and let it simmer together with the sauce if you crave deep sauce absorbance.

Source   https://healthykitchen101.com

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