Recipe from Pasta Plus!! http://pasta.e-rcps.com


CHICKEN PICCATA RECIPE

Prep: 10 min; Cook: 10 min
Easy
Serves 4

 Tasty quick and easy chicken piccata recipe.

  • 2 Boneless chicken breasts sliced in half or 3 slices
  • 2 TBS Butter
  • 1 TBS Olive OIl
  • 1/4 cup flour
  • 3/4 tsp paprika
  • 3/4 - 1 cup dry white wine
  • 3 TBS lemon juice
  • Salt
  • Freshly ground pepper (white or black) to taste
  • 1 TBS Butter (for sauce at finish)
  • 3 TBS capers
OO Chef's knive; platter for dredging; sautée pan.

RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers.

POUR pan juices over chicken. Serve.