Chicken Piccata
- Reviews 1
Ready In: 45 mins
Serves: 6-8
Ingredients
- 6 -8 boneless skinless chicken breast halves, fat discarded, washed, and patted dry
- 1 cup flour
- 1⁄2 teaspoon garlic granules
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup madeira wine or 1⁄4 cup dry sherry or 1⁄4 cup white wine or 1⁄4 cup water, in decreasing order of preference, more to taste
- 3 -4 tablespoons fresh lemon juice, more to taste
- 1⁄4 cup drained capers (really quite necessary, if not using, use more lemon juice) (optional)
- 1⁄4 cup minced fresh parsley
- lemon slice, seeded and cut into halves, for garnish
Directions
- Place chicken between two pieces of waxed paper, and pound them until about 1/4" thick.
- Combine flour, garlic, salt, pepper, and paprika in a bag.
- Add chicken breasts, 1 or 2 at a time, shake to coat well, and shake off excess flour.
- Heat butter and olive oil in a large skillet until almost smoking.
- Saute chicken breasts, a few at a time, for 2-3 minutes on each side, until golden brown.
- Do not crowd, and do not overcook.
- Drain on paper towels, and keep warm.
- Drain off all but 2 Tbsp of fat, retaining browned bits of breading.
- Stir wine into drippings, scraping bottom of skillet to loosen browned bits.
- Add lemon juice, and heat briefly, adding more wine or juice if necessary.
- Add capers and parsley, and stir briefly.
- Return chicken to skillet, turning to coat with juices, interspersing chicken breasts with lemon slices.
- Reduce heat to medium, and continue cooking until sauce thickens slightly.
- Serve immediately.
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