If you don't like a strong lemon flavor then cut the lemon juice to 1/3 cup"Incredible! Second time making this recipe tonight. First time the 1/4 cup lemon juice was way too much, so I used 1/3 and it was absolutely perfect. The only thing I didn't follow is cooking the garlic first and reserving it. Instead, I added it at the same time as the lemon juice and capers. This will definitely be a weekly meal in my house. " - scariel
Yield: 4 Ready in 35 minutes
favorite of 316 people 331 people want to try
|1/3 cupall-purpose flour|
|1/4 teaspoonfresh ground black pepper|
|1 poundskinless boneless chicken breast halves; pounded thin and cut into 2 inch|
|2 tablespoonsolive oil|
|1 cloveGarlic; minced|
|1/4 cupbutter; divided|
|1 cupDry white wine|
|1/3 cupchicken broth|
|1/4 cupfresh lemon juice; (try using a little less than 1/4|
|2 tablespoonschopped fresh parsley|
|Angel Hair Pasta|
Chicken Piccata Preparation
1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice, and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
4. Remove the chicken pieces to a serve over angel hair pasta and drizzle with a few tablespoons of the sauce and capers.
Serve over angel hair pasta
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