Fantastic Chicken Piccata
"I used Grand Chef Potter's Chicken Piccata as a base for this recipe, and am posting with the tweaks I always make when preparing it. It is so yummy, that I eat the sauce over my risotto as well...and have trouble stopping! I usually serve this with Recipe#257278 and a salad or garlic green beans."
photo by lazyme
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts (pounded thinly)
- 3 tablespoons butter, room temperature
- 1 1⁄2 tablespoons all-purpose flour
- additional all-purpose flour
- 2 tablespoons olive oil
- 1⁄3 cup dry white wine
- 2 tablespoons lemon juice
- 3⁄4 cup chicken broth
- 1⁄4 cup capers, drained
- 1⁄4 cup parsley, fresh chopped
directions
- Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
- Dust chicken with salt and pepper.
- Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside.
- Place flour on a plate and dip chicken into to coat; shake off excess.
- Heat 2 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 minutes per side.
- Transfer chicken to platter; tent with foil to keep warm.
- Bring wine, lemon juice and broth to boil in 1 skillet 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 with either buttered noodles or risotto.
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Reviews
-
This was a great piccata recipe that we really enjoyed. The sauce is really flavorful and good. Thanks for sharing. Made for What on the Menu tag. -
Adding another 5 star review. I love chicken piccata and this one was really wonderful. I especially loved the thickening technique for the sauce. Great flavors, simple to prepare - yep, 5 stars! -
Wonderful chicken piccata! I used thinly cut chicken "cutlets", so didn't have to pound my chicken. Loved everything about this recipe. Perfect for a quick meal after work! Made for Best of 2013 Tag game. Thanks for sharing! -
We really enjoyed this version of chicken piccata!! I like the hint of lemon and saltiness from the capers but neither are overwhelming. The best part is that it makes so much sauce; there is enough for the chicken and the rice we served with it. Served with my favorite rice recipe#424105 424105 and corn. This is going into my Best of Book. Made for Photo Tag.
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
