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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love Lemon Piccata recipes. This one is made with Chicken but you can substitute Veal and works great. The original recipe came from the back of the Meyers Lemon Juice bottle that you get from William Sonoma. Ingredients:
1/2 cup all-purpose flour |
salt and pepper |
4 boneless chicken breasts |
3 tablespoons extra virgin olive oil |
1/3 cup of chopped shallot |
1/4 cup dry white wine |
1/2 cup lemon juice |
1/2 cup chicken stock |
2 tablespoons capers |
1 1/2 teaspoons minced fresh sage |
1 tablespoon unsalted butter |
1 tablespoon chopped fresh flat leaf parsley |
Directions:
1. In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
2. In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
3. In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
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