Recipes - print - Chicken Piccata

Chicken Piccata - Recipe

Perk up chicken breasts with a zip of lemon in this easy version of an Italian favorite.
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Chicken Piccata Recipe
Directions
  • Preheat oven to warm (180° F). Have an oven-proof platter at hand.
  • Slice chicken breasts diagonally about 1/2 inch thick. One at a time, put the slices between two pieces of waxed paper or plastic wrap and pound - gently - with a meat mallet, heavy pan, or bottle until the slices are 1/4 inch thick. Don't be upset if this produces irregular shapes--they will taste fine. Mix flour with salt and pepper and dredge pounded slices in this mixture.
  • Heat oil and butter in large skillet until hot, but not smoking. Cook slices for 2 minutes in a single layer, in batches if necessary  (use more oil as needed for extra batches), then turn and cook another 2 minutes or until no pink shows when meat is pierced. Don't overcook. As each piece is finished, put into warm oven  on the platter.
  • Add wine and lemon juice to the skillet, stirring to incorporate any browned bits. Cook until liquid has reduced a little, stir in capers, if using, and taste for seasoning. Spoon over chicken and serve immediately.
 
 
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Serving Size: pound
Ingredients
-1 pound boneless, skinless chicken breast
-1/4 cup flour
-1/2 teaspoon salt
- a few grinds of fresh pepper
-1 tablespoon olive oil
-1 tablespoon butter
-1/2 cup dry white wine (substitute broth)
-2 tablespoons fresh lemon juice
-2 tablespoons capers (optional)