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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Dresher 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 chicken breasts
1/2 cup flour
1 cup milk
1 cup white wine
2 lemons
1 garlic clove (crushed)
1 shallot (chopped finely)
1 handful of parsley (chopped)
1 cup chicken stock
3.5 oz of butter
2 T capers
Directions:
Directions:
Butterfly chicken breast and cut in half so you will have 4 pieces. Should be thin, you can always pound if you need to make thinner.
Season w/ s&p
melt 1 T of butter in a large frying pan
dip the chicken in the milk, then coat with flour.
Add breast to melted butter and brown on each side for approx. 3 min.
Once the chicken has browned on both sides remove from pan and keep warm, keeping the juices and bits in pan.
Add shallots to the pan, then the wine, chicken stock, juice of 1 lemon, capers and crushed garlic.
Reduce liquid by half on full heat.
Once reduced, turn heat down to low and add the remainder of the butter in 3 or 4 pieces.
Shake the pan to mix the butter in liquid as it melts, this will emulsify the sauce.
Return chicken to the mixture and cook until the sauce is a nice consistency (about 1 min. or so)
Add 6 slices of lemon to the sauce
Add parsley right before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Chicken Piccata is one of my favorite dishes, and I have made many recipes...this is my favorite!!

 

 

 

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