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Cast-Iron Chicken Piccata Recipe

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This recipe for Cast-Iron Chicken Piccata is from Lora's 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:  
4 5-6-oz. chicken cutlets
1/2 c flour
1 1/2 tsp kosher salt
1/4 tsp pepper]
1 large egg white, lightly beaten
6 T salted butter, divided
2 T olive oil, divided
1 c reduced-sodium chicken broth
1/4 c fresh lemon juice
2 T brined capers, drained and rinsed
1/3 c chopped flat-leafed parsley
Hot cooked pasta
Directions:
Directions:
Place each cutlet between 2 sheets of plastic wrap and flatten to 1/4" thickness, using a rolling pin or meat mallet. Stir together flour, salt and pepper. Dip each cutlet in egg white and dredge in flour mixture, shaking off excess.

Melt 2 T butter with 1 T olive oil in large cast-iron skillet over med-hi. Add 2 cutlets and cook till golden brown, 2-3 minutes each side. Transfer to plate. Wipe skillet clean and repeat process with 2 T butter and 1 T olive oil. Do not wipe skillet clean.

Add broth, lemon juice and capers to skillet. Bring to boil over hi, stirring and scraping bottom of skillet to loosed browned bits. Reduce heat to med and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 T butter. Whisk in parsley. Spoon sauce over chicken and serve immediately with pasta.

 

 

 

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