Fantastic Chicken Piccata

READY IN: 30mins
lazyme
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.

Top Review by lazyme

This was a great piccata recipe that we really enjoyed. The sauce is really flavorful and good. Thanks for sharing. Made for What on the Menu tag.

Ingredients Nutrition

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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