Ready in 30 minutes
This is my daughters favorite chicken dish, I have to prepare it when ever she is home.
"I used a little less lemon juice and added a can of quartered artichoke hearts to the sauce. Served over capellini tossed with garlic and parmesan. It was really, really good."- MikeDrawback
Tip: Another recipe with the exact-same name "Chicken Piccata" ranks higher.
Cover chicken with plastic wrap and pound chicken breast to 1/4 inch, sprinkle with salt and pepper; dredge in flour
In large skillet warm on med-high olive oil and margarine until sizzeling stops; turn down to med and brown chicken on both sides. Keep temp fairly hot but not splattering all over. You want to seal the chicken and keep all the juices in.
Remove to platter and keep warm in oven at 200
Remove pan from burner to cool a bit; return to burner on low/med and deglaze pan with chicken stock, scrapping the bottom of the skillet, add lemon juice, parsley, and capers; simmer for 5-10 minutes more
Can add wondra to make a thicker sauce if desired
Pour sauce over chicken and serve
MikeDrawback 3 years agoI used a little less lemon juice and added a can of quartered artichoke hearts to the sauce. Served over capellini tossed with garlic and parmesan. It was really, really good.
ChefFiegel 3 years agoA bit on the lemony side for any of us here. I really enjoyed it though, we used fake chicken from Quorn. I will make a gain, just alter the lemon a bit.
CaliCook_916 4 years agoVery good and very easy. Excellent over angel hair pasta.
JeepMom 4 years agoExcellent...very easy, quick and tastes like you worked hard to create this masterpiece.
stevemur 4 years ago[I made edits to this recipe.]
stevemur 4 years agoNice recipe -- I think there's a typo though in the cuisine. It's of course 'Italian', not 'Indian'. Thanks!
momluvstocook 4 years ago[I posted this recipe.]