Recipe by Cook4_6
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
Directions See How It's Made
- 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.