Chicken or Tilapia Piccata
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 2 -4 2 -4 tilapia fillets or 2 -4 favorite fish fillets
- 1⁄2 cup white wine or 1/2 cup dry sherry
- 2 lemons, juice of
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons whole capers
- 1 teaspoon minced capers
- flour (for dredging)
- 3 -4 tablespoons olive oil
- salt
directions
- Dust fillets with salt and pepper and dredge in flour.
- Heat olive oil in pan over med heat. Brown chicken/fish in oil. about 2 minutes per side, or until cooked through and browned. Remove from pan.
- Deglaze with wine and add butter and capers. Cook for 2 minutes until alcohol has cooked off. Add lemon juice add salt to taste.
- Add chicken/fish back into pan. Add parsley.
- Serve on a platter with sauce.
- Enjoy!
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Reviews
-
I selected this recipe for the My Three Chefs event and was happy with my choice. I used tilapia. Other than finding the amount of oil excessive I followed the recipe exactly. I used about half of the amount. I had a lot of sauce for 4 servings of fish. It would probably be perfect for the chicken. Thank you for sharing your recipe!
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I love checking out all the different ethnic grocers in the area, Shalimar in Cambridge, Super 88 in Brighton and Chinatown, and Americas Food Basket a Latino supermarket with every possible herb or vegetable called for in spanish recipes.