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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Elder/Blanford Family Cookbook Project, 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:  
Pound boneless, skinless chicken breasts. Season in a mixture of flour and preferred spices. (I use Tony Chacre's). Saute in thin layer of vegetable oil for 2-3 minutes on one side and then 1-2 minutes on the other side with the pan covered. Transfer cutlets to warm plate and pour off any excess oil.
Deglaze skillet with 1/4 cup dry white wine and one tsp. minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated (about 2 minutes).
Add: 1/2 cup chicken broth
2 T. Fresh lemon juice
1 T. capers, drained.
Directions:
Directions:
Stir, then add cutlets back to skillet. Cook on each side for 1 minute. Transfer cutlets back to warm plate.
Finish sauce with 2 T. butter and thinly sliced lemons. Once butter melts, pour sauce over cutlets, arranging lemons.
Personal Notes:
Personal Notes:
This is one of all-time favorites!

 

 

 

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