The ONLY Chicken Piccata

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pound chicken breast halves to 1/2 thick cutlets.
  • Lightly salt and pepper both sides of chicken cutlets.
  • Heat oil and butter over medium heat in a large heavy saucepan with a lid.
  • Dredge chicken in flour, shake off excess, and saute in pan about 3 minutes per side, until golden, turning only once.
  • Remove chicken from pan and set aside on a plate.
  • Using the same pan, with drippings, saute shallots 2 minutes.
  • Add wine, cook 1-2 minutes until alcohol evaporates.
  • Add chicken broth and bring to a simmer.
  • Add capers.
  • Cook sauce about ten minutes, whisking in flour (I prefer Wondra) to thicken sauce.
  • Return chicken cutlets and any juices to pan and simmer another 4-5 minutes.
  • Off heat, add lemon juice, lemon zest, and parsley. Season with salt and pepper.
  • Serve over al dente pasta or with a side of rice pilaf and fresh seasonal vegetables.
Advertisement