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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 NCL Get Cookin' 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:  
2-4 boneless, skinless chicken breast halves (1½ pounds)
2 Tbsp grated pecorina, romano and parmesan cheese
⅓ cup flour
salt and pepper
4 Tbsp olive oil
4 Tbsp butter
½ cup dry white wine
3 Tbsp lemon juice
¼ cup brined capers
¼ cup fresh chopped parsley
Directions:
Directions:
1. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to ¼-inch thickness.

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

3. Heat olive oil and 2 tablespoons of the 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 the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

4. Add the 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 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley and lemon slices.

A little cornstarch mixed with water can be used to thicken the sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5

 

 

 

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