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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Van Vooren Family Cookbook, 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:  
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
2 tsp minced garlic
1 cup chicken stock
1/2 cup dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
one lemon sliced
Directions:
Directions:
CUt chicken breasts in half lengthwise. Put in between 2 pieces of saran wrap and pound with the smooth side of a meat mallet and pound to about 1/4 inch thick Salt and pepper the flour, Mix in the cheese. Season the cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray. Add oil and heat over medium high heat. Saute cutlets 2-3 minutes on one side, then flip and sauté for 2 minutes on the other side. Transfer cutlets to a platter and pour off fat from the pan. DEGLAZE the pan with the wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. ADD broth, lemon juice, and capers. REturn cutlets to pan and cook for a minute per side. Transfer cutlets to a platter. Finish the sauce with the butter and lemons. Once butter melts, pour sauce over the cutlets. Garnish with chopped fresh parsley and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
total time about 40 minutes
Personal Notes:
Personal Notes:
WE added a can of artichokes (chopped) and served over angel hair pasta!

 

 

 

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