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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Entertain With Jane, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless and boneless chicken breasts, butterflied
sea salt and freshly ground black pepper
all-purpose flour, for dredging
6 T salted butter
4 T extra-virgin olive oil
1/3 c fresh lemon juice
3/4 c chicken stock
2-4 garlic cloves, minced
1 shallot, finely chopped
1 T corn starch
1/2 c heavy cream
A splash of your favorite white wine (optional)
1/4 c capers, rinsed
1/3 c fresh parsley, chopped
Directions:
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess flour. In a large skillet over medium high heat, melt 4 tablespoons of butter with 4 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Transfer chicken to a plate. Reduce heat and add the garlic and shallots. Allow to simmer for 1 minute. Next add corn starch and scrape up brown bits. Add cream and allow to simmer for 2-3 minutes. Add lemon juice, stock, wine and capers. Bring to boil. Check for seasoning. Return the chicken to the pan and simmer for 2 minutes on each side. Transfer chicken to a plate. Add remaining 2 tablespoons of butter and chopped parsley to sauce and whisk vigorously. Pour sauce over chicken and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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