Ingredients: |
Ingredients: ½ cup all-purpose flour
2 tsp. salt
½ tsp. ground black pepper
4 chicken breasts, about ¾ lb cut in half & pounded to 1/8 thick
1 ½ T. olive oil
5 T. butter
1 cup dry white wine
½ cup chicken stock
1 garlic clove, chopped
1 lemon, juiced
2 T. capers, drained
1 T. chopped parsley
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Directions: |
Directions:In a shallow bowl or plate, combine the flour, 1 ½ tsp of the salt & pepper and stir to combine thoroughly. Quickly dredge the chicken breasts in the seasoned flour mixture, shaking to remove excess flour.
Heat the oil in a large skillet over med-high heat until very hot but not smoking. Add 1 ½ T. of the butter and working quickly, and in batches if necessary, cook the chicken until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside.
Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice, and capers and cook for 5 minutes, or until the sauce has thickened slightly.
Whisk in the remaining ½ tsp of salt, remaining 3 ½ T. of butter and the chopped parsley. When the butter has melted, return the chicken breasts to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
Serves 4. |
This recipe for Chicken Piccata is from