Fantastic Chicken Piccata |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I used Grand Chef Potter's Chicken Piccata as a base for this recipe, and am posting with the tweaks I always make when preparing it. It is so yummy, that I eat the sauce over my risotto as well...and have trouble stopping! I usually serve this with Creamy Oven-Baked Risotto and a salad or garlic green beans. Ingredients:
4 boneless skinless chicken breasts (pounded thinly) |
3 tablespoons butter, room temperature |
1 1/2 tablespoons all-purpose flour |
additional all-purpose flour |
2 tablespoons olive oil |
1/3 cup dry white wine |
2 tablespoons lemon juice |
3/4 cup chicken broth |
1/4 cup capers, drained |
1/4 cup parsley, fresh chopped |
Directions:
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
2. Dust chicken with salt and pepper.
3. Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside.
4. Place flour on a plate and dip chicken into to coat; shake off excess.
5. Heat 2 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.
6. Transfer chicken to platter; tent with foil to keep warm.
7. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.
8. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
9. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with either buttered noodles or risotto.
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