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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Treasured Recipes, 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, boneless chicken breasts butterflied and then cut in half
Sea Salt & freshly ground black pepper
Seasoned panko crumbs
6 Tablespoons Unsalted butter
5 Tablespoons Extra-virgin olive oil
⅓ Cup Lemon juice (grate lemon rind too)
½ Cup White wine
¼ Cup Brined capers, rinsed
⅓ Cup Fresh parsley, chopped
Directions:
Directions:
Pound chicken breast and season with salt and pepper. Dredge chicken in olive oil then in bread crumbs.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter starts to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for flavor.

Add chicken and parsley and toss.
Number Of Servings:
Number Of Servings:
4

 

 

 

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