Rita's Chicken Piccata
"Great recipe to have for company."
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
5-6
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts, pounded thin
- flour
- salt and pepper
- 8 tablespoons olive oil
- 5 garlic cloves, crushed
- 1 cup white wine
- 1 cup water
- 1 teaspoon chicken base
- 6 tablespoons capers
- 4 tablespoons lemon juice
- 6 tablespoons butter
directions
- Season with salt/pepper.
- Dust chicken with flour.
- Saute chicken in oil until lightly browned (2-3 minutes).
- Remove chicken from pan.
- Add garlic, saute 1 minute.
- Add water, base and wine, bring to a boil.
- Reduce to 1 1/2 cup.
- Stir in capers and lemon juice.
- Return to boil and add butter.
- Add chicken back to pan and warm through.
- Serve on top of linguine with lotsa sauce and salad.
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Reviews
-
Delicious chicken piccata!!! I made exactly as written except I left out the capers, per DS's request. Great lemon/buttery flavored sauce!!! I served it with recipe#345703, green beans and homemade french bread. Thanks for sharing the recipe. Made for Bargain Basement Tag Game.
RECIPE SUBMITTED BY
Shabby Sign Shoppe
Wake Forest, 73
<p>I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard.</p>
<p>To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing Food.com recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison.</p>
<p>Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites.</p>
<p>Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.</p>
