Recipe Home > Main Dish > Chicken Piccata





Chicken Piccata

0

0 made it | 0 reviews | 0 photos


Serves
4
Prep
20
Cook
30
Chicken Piccata

An easy to whip up pasta classic. Can be made in 20 minutes and feel gourmet. Enjoy!


Ingredients



Boneless skinless breast or chicken tenders

Kosher salt

½ cup all-purpose flour

3 Tbsp. extra-virgin olive oil, divided

4 garlic cloves

cup dry white wine

1 Tbsp. drained capers, coarsely chopped

Tbsp. unsalted butter, cut into pieces

2 Tbsp. fresh lemon juice

Chopped parsley and lemon wedges (for serving)

Directions





Step 1: Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).  NOTE: If using tenders they are already in cutlet form and you can use as-is or pound slightly. Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in the bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.


Step 2: Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until the chicken is nearly cooked through about 30 seconds. Transfer to a clean plate


Step 3: Add garlic and the remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep the garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of the skillet, until liquid is almost completely evaporated about 3 minutes. Add ½ cup water, followed by the butter. Swirl the pan vigorously while the butter melts to help it form an emulsion with water, about 1 minute.


Step 4: Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges





Share!



Reviews 0



No reviews yet! Will you be the first?





Delivery Management Software by Kiva Logic



Loading