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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Wendy'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:  
2 skinless and boneless chicken breasts, butterflied and then cut in half OR 8 thin sliced breasts
salt and pepper
flour
6 Tbsp. UNsalted butter
5 Tbsp. extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
white wine
Directions:
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 Tbsp. butter with 3 Tbsp. EVOO. Then they start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip and brow other side for 3 minutes. Remove and repeat with the rest of the butter, EVOO, and chicken.

Deglaze the pan with wine, add lemon juice, stock and capers. Return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer 5 minutes. Remove chicken to platter. Add remaining 2 Tbsp. butter to the sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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