Jan's Chicken Piccata

READY IN: 40mins
Recipe by Janabelle

This is a basic Chicken Piccata recipe that I revised more to my taste-it's been a big hit!

Top Review by Laura S.

Delicious and had a beautiful presentation! The tomatoes (didn't bother to peel and didn't seem to be necessary) and fresh parsley really added to the visual appeal. The chicken (I simply fileted vs pounding) I used was very lean, so I didn't have any drippings - I'd recommend adding more broth /wine to increase the amount of sauce. I did decrease the capers as suggested in another review. Thank you Janabelle - clean plates here!

Ingredients Nutrition

Directions

  1. Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
  2. Mix together salt,pepper and flour.
  3. Dredge chicken in flour mixture,shake off excess flour and set aside.
  4. Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
  5. In drippings, add shallots,cook til wilted.
  6. Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
  7. Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
  8. Meanwhile, cook linguine til al dente.
  9. At last minute, add parsley and serve over.
  10. linguine,top with parmesan cheese.

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