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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from How to Cook in Granny's Kitchen, 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 - 4 boneless, skinless chicken breast (1 1/2 lbs.)
2 T. grated Parmesan cheese
1/3 C. flour
salt and pepper
4 T. olive oil
4 T. butter
1/2 C. chicken stock or dry white wine
3 T. lemon juice
1/4 C. brined capers
1/4 C. fresh chopped parsley
Directions:
Directions:
Cut the chicken breast halves, butterflying them open. If the breast piece is too large, cut into smaller pieces. If still too thick, put them between two pieces of plastic wrap and pound them the a meat hammer to 1/4 inch thick.

Mix together the flour, salt, pepper and parmesan. Rinse the chicken pieces in cold water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 T. butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove from the pan and keep warm on a plate. Cook the remaining breasts in the same way. Remove from pan. (Note: you may have to add additional olive oil and butter. That's OK.)

Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 T. of butter. Plate the chicken and serve3 with the sauce poured over the chicken. Sprinkle with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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