Lemon Chicken Piccata
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- salt and pepper
- 4 boneless chicken breasts
- 3 tablespoons extra virgin olive oil
- 1⁄3 cup of chopped shallot
- 1⁄4 cup dry white wine
- 1⁄2 cup lemon juice
- 1⁄2 cup chicken stock
- 2 tablespoons capers
- 1 1⁄2 teaspoons minced fresh sage
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh flat leaf parsley
directions
- In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
- In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
- In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
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Reviews
RECIPE SUBMITTED BY
Gone Fishin
Austin, 83
I own a Needlepoint Shop in Austin, Texas. When I am not working, I love to cook and exercise. My Mother left me a wonderful collection of cookbooks and recipes that I am having a great time going through.
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<br>I also love to Flyfish. I travel a couple of times a year to beautiful spots to fish for either trout or salmon.
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<br>I have 4 cats, 1 in my store and 3 at home. (Medici, Rhett, Cassandra and Brooke Lynn).
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<br>My favorite town is Santa fe, NM and my favorite restaurant in The Compound on Canyon Road. The Ruby Red Grapefruit Martinis are the best. Also love Santacafe.
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