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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Hawthorne Staff 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:  
Boneless, skinless chicken breasts ( I use defrosted tenderloins), slightly flattened, dredged in flour
Salt & pepper
1 tbs. softened butter
1 1/2 tbs. flour
2 tbsp. olive oil
2/4 c. chicken broth
1/3 c. white wine
Juice 1 fresh lemon
2-4 tbsp. capers
1 tsp. sugar
Directions:
Directions:
Heat 1 tbsp. oil in large skillet.
Add floured chicken.
Sprinkle with salt & pepper.
Cook until golden, about 5 minutes per side.
Transfer chicken to platter, tent with foil to keep warm.
In a small bowl, using the back of a spoon, combine softened butter with flour.
Bring wine, lemon juice, & broth to boil in skillet over medium-high heat.
Whisk in butter/flour mixture until sauce thickens, about 2 minutes.
Add capers.
Spoon sauce over chicken.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Try with parsley-garlic orzo. (Recipe included.)

 

 

 

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