Prep 20 mins
Cook 10 mins
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.
- 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
- Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
- Dust chicken with salt and pepper.
- Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside.
- Place flour on a plate and dip chicken into to coat; shake off excess.
- 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.
- Transfer chicken to platter; tent with foil to keep warm.
- Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.
- Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
- 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.
Adding another 5 star review. I love chicken piccata and this one was really wonderful. I especially loved the thickening technique for the sauce. Great flavors, simple to prepare - yep, 5 stars!
Wonderful chicken piccata! I used thinly cut chicken "cutlets", so didn't have to pound my chicken. Loved everything about this recipe. Perfect for a quick meal after work! Made for Best of 2013 Tag game. Thanks for sharing!
We really enjoyed this version of chicken piccata!! I like the hint of lemon and saltiness from the capers but neither are overwhelming. The best part is that it makes so much sauce; there is enough for the chicken and the rice we served with it. Served with my favorite rice Turkish Pilaf With Vermicelli (Sehriyeli Pilav) 424105 and corn. This is going into my Best of Book. Made for Photo Tag.