Chicken Piccata. Chicken breast cutlets, dredged in flour Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a. Remove from heat and stir lemon juice into sauce; season with salt. Chicken piccata features chicken breasts simmered in a delicious caper and white wine sauce served over rice or mashed potatoes.
Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley. This recipe is also great with fish if you need a recipe the kids will love, try Flounder Picatta. Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, then sautéed in a sauce containing lemon juice, butter, and capers. You can cook Chicken Piccata using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Chicken Piccata
- Prepare 1 1/2 of thin cut chicken breasts.
- You need 1/4 cup of lemon juice.
- You need 1/2 cup of white wine.
- It's 1 cup of chicken stock.
- Prepare 6 of thin slices of lemons.
- Prepare 3 Tbsp of extra virgin olive oil.
- It's 5 Tbsp of unsalted butter divided.
- It's 2 Tbsp of Capers.
- Prepare 3 tbsp of freshly chopped parsley.
- It's of All purpose flour for breading.
- It's 1 of medium shallot chopped.
- You need 2 of garlic cloves chopped.
- Prepare to taste of Salt and pepper.
Chicken Piccata is traditionally made with white wine pan sauce, but I didn't have any wine on hand (I know, I was shocked too), so I subbed it with chicken broth. The sauce was still so good that I wanted. Made it exactly as stated and it was fantastic! It was easy and unlike some other chicken piccata recipes, the sauce was very lemon-y and delicious!
Chicken Piccata instructions
- On medium high Heat, preheat the olive oil in a large deep nonstick skillet,Season the flour with salt and pepper. Dredge 2 tbsp of butter in the seasoned flour and set aside. Dredge the chicken breast into the flour shaking off any excess flour and set aside..
- When the oil is hot add 1 Tbsp of butter, when the butter is melted add the chicken and cook for 3 to 4 minutes on each side or until the chicken is cooked through. (You might need to do this in batches) Remove the chicken from the pan and add the shallot in with the pan juices. Cook the shallot until soft and translucent about 2 minutes. Add garlic and cook for 30 seconds..
- Add the wine and let it cook for 2 minutes, just until all the alcohol cooks out and the wine reduces by half. Add the chicken stock and 2 Tbsp of butter and season with salt and pepper. Cook until the liquids reduce by half about 5 to 6 minutes. Add the chicken back in with the liquids and add the capers, 2 Tbsp of the dredged butter and the lemon juice. Cook for 2 minutes or until the sauce thickens, add the parsley and lemon slices and cook for 30 seconds. Serve this amazing chicken piccata over your favorite pasta.
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Remove chicken from pan; keep warm. This chicken piccata recipe with lemon caper sauce is a quick and easy weeknight meal. Chicken piccata is a classic Italian dish and while the name might sound fancy, it's actually quite simple to. Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn't hurt that it cooks up very quickly.
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