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CHICKEN PICCATA

CHICKEN PICCATA RECIPE


HOME > MAIN > FOWL
Prep: 10 min - Cook: 10 min - Total: 20 min
Easy
Yield: Serves 4
 +Lo Chef.

Delicious quick and easy chicken piccata recipe.

INGREDIENTS:
  • 2 Boneless chicken breasts at room temperature sliced in half or 3 slices, or placed between sheets of plastic wrap and pounded to desired thickness
  • 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; sauté pan.

METHOD:
  1. RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.
  2. SLICE or pound the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.
  3. MIX flour, paprika, salt and pepper
  4. DREDGE chicken in flour.
  5. HEAT butter and olive oil in sauté pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sauté for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.
  6. 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.
  7. BRING to a simmer, reduce heat to medium-low, let sauce thicken.
  8. WHEN sauce is thickened, swirl in butter. Add capers.
  9. POUR pan juices over chicken. Serve.

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MM





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