Chicken Piccata Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless chicken breasts
6 T unsalted butter
5 T oil
1/3 c lemon juice
1 c chicken stock
1/2 c flour
1 1/2 tsp. kosher or sea salt
1/4 tsp. pepper
1/2 c sherry or white wine
2 buds chopped garlic
1 large sweet onion, diced small 8 slices lemon
1/3 c. chopped scallion greens
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Directions: |
Directions: Pre-heat oven to 225. Prepare flour, salt and pepper for dredging chicken.
In a heavy skillet, heat 3 T oil and 2 T butter until it just starts to foam. Add the garlic and the onions and saute until just transparent. Remove from pan with a slotted spoon and hold to the side. Butterfly the chicken breasts and pound to 1/4 thickness between cling wrap. Dredge with flour and saute about 3 min. on each side until browned. Place in a dish and keep warm in the oven until all the breasts are browned. Add more oil and butter as needed to saute all the breasts. Deglaze the pan with the chicken stock scrapping all the bits from the pan. Add the sherry and juice and bring to a boil. Adjust the seasoning and add a little of the flour to thicken the sauce just a bit. Whisk in to 2 T of butter to give it a nice sheen. Add the onions and the garlic back to the sauce. Pour the sauce over the breasts and let them simmer for about 5 min. to absorb the flavor. Sprinkle the scallions over the top and the thin sliced lemon for garnish. serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: Use white wine if you want a lighter colored sauce. I prefer sherry for the taste.
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