The ONLY Chicken Piccata

Submitted by Tricia M.

"Easy and delicious - will totally impress your guests or family!"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 chicken breast halves, pounded to 1/2 inch thick
• 1⁄2 cup flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 shallots, peeled, minced
• 1⁄4 cup white wine
• 1 (15 ounce) can chicken broth
• 3 tablespoons capers
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, minced
• 1 teaspoon lemon zest, minced
• 1⁄4 teaspoon ground black pepper
• 1 teaspoon salt (to taste)

directions

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