Ready in 45 minutes
This is a really good recipe and i hope it becomes a favorite for you also!
"My husband said that this chicken piccata was as good as any he has had in a restaurant. I was able to make gluten free by using all gluten free ingredients. This will definitely go in my favorite recipes in Big Oven."
Wash chicken, Season the chicken lightly with salt and pepper. Dredge in flour and bread crumbs mixed, on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter.
Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter.
Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and reduce it, (you may add cornstarch mixed with little water to thicken) and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
sHellsKitchen 1m agoAn excellent dish that rivals any restaurant version! I increased the broth to 2 cups and added garlic to kick it up a notch. The use of bread crumbs resulted in a cleaner presentation, added a hint of extra flavor missing from most piccata recipes, and helped prevent the chicken from sticking to the pan.
tamdabombmom 2y agoLemony good!
DeeDeeto2 3y agoMy husband said that this chicken piccata was as good as any he has had in a restaurant. I was able to make gluten free by using all gluten free ingredients. This will definitely go in my favorite recipes in Big Oven.
sgrishka 6y agoThis delightful dish is bursting with flavor and was prepared in about 30 minutes...perfect for a weeknight meal. The only alterations I made was to remove the tenderloins and butterflied the chicken breast prior to lightly pounding them to a 1/4-inch thickness, and to season the breading mixture with salt and pepper. I sautéed the cutlets about 3 minutes per side, achieving a golden brown coating and moist, tender, perfectly cooked chicken. The pan sauce was light and flavorful, combining the saltiness of capers with an assertive lemon accent. We served the chicken piccata and sauce over pasta, along with pan-seared asparagus, a simple tossed salad, and fresh-baked rustic country baguettes.
CCheryl 6y ago[I posted this recipe.]