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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The brunick 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:  
1 pound chicken scaloppini
Kosher salt and freshly ground black pepper
1 Tbls plus 1 tsp flour, divided
3 tsp olive oil
2 garlic cloves, finely chopped
1/2 cup chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish
approx. 2 Tbls
1 tsp white wine vinegar
2 Tbls chopped fresh parsley
1 Tbls capers, drained and rinsed
1 Tbls butter
Whole-wheat angel hair pasta
Directions:
Directions:
Season the chicken with salt and pepper and sprinkle with 1 tbls flour.
Heat 2 tsp oil in large nonstick skillet over medium-high heat until very hot.
Cook the cutlets until opaque throughout, 1 to 2 minutes per side.
Transfer the cutlets to a plate, reduce the heat under the skillet to medium.

Add the remaining teaspoon oil and garlic to the skillet, cook until fragrant, about 1 minute.
Whisk together the broth, lemon juice, and 1 tsp flour, add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.

Serve chicken with sauce over pasta.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Food Network
used a little less butter

 

 

 

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