Chicken Piccata

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photo by adkumata photo by adkumata
photo by adkumata
photo by Kirstin in the Couv photo by Kirstin in the Couv
photo by Kirstin in the Couv photo by Kirstin in the Couv
photo by Annie H photo by Annie H
photo by Annie H photo by Annie H
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Place chicken between 2 large sheets of plastic wrap.
  • Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
  • Sprinkle chicken with salt and pepper.
  • Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
  • Place additional flour in shallow baking dish.
  • Dip chicken into flour to coat; shake off excess.
  • Heat 1 tablespoon oil in each of 2 heavy large skillets.
  • Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
  • Transfer chicken to platter; tent with foil to keep warm.
  • Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
  • Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
  • Stir in capers, parsley and remaining 2 tablespoons butter.
  • Season sauce to taste with salt and pepper.
  • Pour sauce over chicken and serve.

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Reviews

  1. This was absolutely wonderful! I made this exactly as directed except for two things: I sliced the chicken breasts in half and lightly pounded them, and I coarsely chopped the capers (from experience, so that they don't roll off the chicken). Chicken piccata is one of my favorite dishes, and this recipe is a winner. You've done it AGAIN, Mean - yet another stellar recipe!
     
  2. This is the best and the easiest Chicken Piccata recipe I came across, and I tried quite a few of them. This recipe is quick for a weekday meal, and fancy enough for company. Ballottine
     
  3. Best Chicken Picatta EVER. HUGE HIT for a family birthday dinner. I cut the chicken breasts into tenders and didn’t flatten (I feel like I need to bleach my entire kitchen if I pound out chicken breasts. Yes, Kirsten, I realize I am vaguely neurotic ??) and adjusted the time accordingly. I doubled the recipe, fully expecting to have leftovers. Alas........completely devoured.??
     
  4. Great! Best recipe I've tried. Not too tangy, just right.
     
  5. This was great! FIVE STARS!!!!
     
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RECIPE SUBMITTED BY

I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.
 
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