Teresa's Veal -or-Chicken Piccata
photo by breezermom
- Ready In:
- 1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breast (pounded thin)
- salt and pepper
- 3 tablespoons olive oil
- 3 cloves garlic (minced/crushed)
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 3 tablespoons capers (optional)
- 1 lemon, peeled with pith removed,sliced thin
- 2 tablespoons butter
- 4 tablespoons fresh parsley (optional)
- Dust veal/chicken with flour.
- Season with salt/pepper.
- Saute in oil until lightly browned (2-3 minutes).
- Remove meat from pan and keep warm.
- Add garlic, saute 1 minute.
- Add broth and wine, bring to a boil.
- Reduce to 1/3 cup.
- Stir in capers and lemon slices.
- Return to boil and add butter and parsley.
- Add meat back to pan and warm through.
- Serve with pasta or rice-garnish with parsley and lemon slices if desired.
Questions & Replies
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Absolutely delicious!! I used skinless chicken breasts and apple juice instead of the wine and added 1 tablespoon of butter instead of the two spoons in the recipe. The sauce was beautiful and the lemon slices were just right. We had this with mashed potatoes and brocolli. We all enjoyed it. Thanks for posting, Tgirl.
Made chicken version. The recipe worked great as printed and was delicious.The balance of all of the ingredients is right on. Recipe does not say what to do with the chicken broth, but I added it with the wine. Served with jasmine rice. I also seasoned the chicken before dusting with flour, otherwise s&p won't stick.
I LOVE Chicken Picatta - and this recipe is AMAZING! I used white pepper, and seasoned PRIOR to dusting the chicken with flour so that the salt and pepper would stick. I also used wheat flour instead of white - not only did it taste great, it added a nice golden look too! I did, however, make a couple mistakes that I want to share. I burnt my garlic (I recommend turning the burner down to Med/Low just prior to adding the garlic, and then turning it back up just after adding the wine and broth). I also ran out of sauce - this sauce was just TOO good to be TRUE, I wish I had doubled or even trippled the sauce so that I had some extra to top the rice/noodles off with. The original recipe made just enough for the chicken, but no more. If you want Picatta - it doesn't get any better than this!!!
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I thought this dish was full of flavor. It was easy to make but looked so elegant! I used 1 cup of chicken broth instead of 1/2 broth and 1/2 wine. The only complaint I have about this recipe is that it was too lemony. I think the lemon was overpowering, so next time, I'll use half of a lemon. We'll be making this again for sure though, thanks!
This was wonderful. I wanted a recipe similar to what I get in restaurants and I believe this is it. I love lemon but thought this was just a little too tart. I gave it 5 stars though because my husband didn't think there was anything wrong with it. I'm going to make it again tonight to go with salmon. I might substitute dried dill for the capers. Who knows. I won't know until I do it. I'll let you know the results tomorrow. Thanks for sharing your great recipe.
I made this with chicken and it turned out beautifully. I doubled the lemon (mine were a bit small) and actually substituted white-grape peach juice for the wine. I didn't feel like opening a bottle last night. I know, I know - I live dangerously. What can I say? Well... hmmm,OK... so maybe I used almost a cup of chicken stock, and only a wee splash of the fruit juce. Maybe I exaggerated a bit and it wasn't quite the thrill ride I described, but eating it was! All in all a foolproof and simple recipe. Thanks!
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RECIPE SUBMITTED BY
My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!