Prep Time: 5 minutes Cook Time: 15 minutes
Yield: 4 servings Category: Lunch, Dinner
Method: Stovetop
Chicken Piccata is a lightly breaded and lemony dish that is a great weeknight meal!
INGREDIENTS:
1 lb boneless, skinless chicken breast - halved and pounded thin
1 cup flour
1 Tbsp salt
1 tsp freshly cracked black pepper
3 Tbsp grated parmesan cheese
4 Tbsp olive oil
4 Tbsp butter
½ cup chicken stock or dry white wine
2 Tbsp fresh lemon juice
¼ cup brined capers, drained
2 Tbsp fresh chopped parsley
lemon wedges for garnish
INSTRUCTIONS:
Prepare chicken cutlets by slicing and pounding them thin: slice the chicken breast halves horizontally, butterflying them open and cutting into 2 pieces. Place the cutlets between two pieces of plastic wrap and pound them with a meat tenderizer to ¼ in. thickness. Set aside.
Mix flour, salt, pepper, and grated parmesan cheese in a shallow pan. Rinse chicken pieces and pat dry. Dredge chicken in the flour mixture until well coated.
Heat olive oil and 2 Tbsp butter in a large skillet on medium-high heat. Brown well on each side, about 3 minutes per side (Do not crowd pan). Remove chicken from pan and set aside.
Reduce heat to medium-low. Stir in stock or wine, lemon juice, capers and reduce by half, about 5 minutes. Stir in remaining butter until combined. Use spatula to scrape up the brown bits from the bottom of the pan. Add chicken back to pan for another 3-5 minutes or until cooked through.
Plate the chicken and serve with the sauce poured over the top. Garnish with parsley and lemon wedges.
Notes:
I like to serve this over thin spaghetti or angel hair pasta but you can use anything you'd wish.
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