Chicken Piccata

Chicken Piccata

Ready in 20 minutes

This basic recipes should be in every cooks repertoire.

"This is was quick to make and delicious! Apart from rinsing the capers, I followed the recipe precisely and had very good results. The chicken turned out tender and the sauce was quite flavorful. Next time, I will probably increase the lemon juice to a quarter cup (4 Tbsp) only because our family loves the tangyness of both lemon juice and capers and a little more wouldn't hurt."

- sgrishka

Tip: Another recipe with the exact-same name "Chicken Piccata" ranks higher.

4 avg, 2 review(s) 100% would make again

Ingredients

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2 Chicken breasts; skinless (1 1/2 pound total)
1/3 cup Flour
2 tablespoons Parmesan cheese; grated
Salt; to taste
4 tablespoons Sweet butter
4 tablespoons olive oil
3 tablespoons Lemon juice
1/2 cup Chicken broth; or white wine
1/4 cup brined capers
1/4 cup Parsley; chopped

Original recipe makes 4

Servings  

Preparation

1 Cut the chicken breast halves in half horizontally, butterflying them open. If you are working with large breast pieces you may want to cut them each into two pieces. If the pieces are pretty thick still, put them between two pieces of plastic wrap and pound them with a meat hammer to an even 1/4-inch thickness.

2 Mix together the flour, salt and pepper, and grated Parmesan. Rinse the chicken pieces in water and dredge them thoroughly in the flour mixture, until well coated.

3 Heat the olive oil and 2 Tbsp of the butter in a large skillet on medium high heat. Add half of the chicken pieces (you don't want to crowd the pan). Brown well on each side, about 3 minutes per side. Remove from pan and reserve to a plate, cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing the sauce.

4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Credits

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Award Medal
Verified by stevemur
Calories Per Serving: 718 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"A variation on this recipe  " stevemur stevemur

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This is was quick to make and delicious! Apart from rinsing the capers, I followed the recipe precisely and had very good results. The chicken turned out tender and the sauce was quite flavorful. Next time, I will probably increase the lemon juice to a quarter cup (4 Tbsp) only because our family loves the tangyness of both lemon juice and capers and a little more wouldn't hurt.
sgrishka 4 years ago
[I posted this recipe.]
6 years ago
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