Simple Chicken Piccata

Submitted by Lab Chef

"Chicken breast cutlets, dredged in flour, browned, served with sauce of lemon juice, capers, stock and wine."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves or 8 chicken cutlets
• 1⁄2 cup flour
• 1⁄4 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons grated parmesan cheese
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1⁄2 cup chicken stock
• 1⁄2 cup dry white wine (such as a Sauvignon Blanc)
• 2 tablespoons lemon juice
• 1⁄4 cup brined capers
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley (optional)
• 1 lb pasta, cooked according to package directions

directions

1. To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
2. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
3. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
4. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
5. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
6. Add the chicken stock, white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Add the heavy cream and reduce the sauce by half, until thickened.
7. Plate the chicken on top of the pasta and serve with the sauce poured over the chicken. Sprinkle with parsley.