Chicken Piccata Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 chicken breasts, boneless
2 lg. lemons
salt
pepper
1 c. all purpose flour
2 lg. eggs
1½ c. seasoned bread crumbs
¼ c. olive oil
1 sm. shallot or garlic, minced
1 c. low sodium chicken broth
2 T. small capers, drained
3 T. unsalted butter
2 T. fresh parsley, chopped
|
|
Directions: |
Directions:Preheat oven to 400º. Split chicken breasts horizontally to form 4 thin chicken cutlets. Pound cutlets to ¼ inch thick. Cut lemon in half, pole to pole, and slice half into ¼" slices. Juice the remaining half and the additional lemon. Salt and pepper both sides of the cutlets. Put flour into a large dish. Beat eggs with 1 T. of water and place in a second container. Put breadcrumbs in a third container. Heat a skillet at medium with oil until shimmering. Dip each cutlet in flour and shake off excess. Dip in egg wash and shake off excess, finally dip in bread crumbs. Place the chicken cutlets in the frying pan. Leave without moving chicken for 2-2½ minutes until browned nicely then flip and cook the other side. Depending on size of your cutlets and skillet, you may need to do two batches. (Don't crowd your pan). Place cutlets in oven and bake 5-10 minutes. Add shallots or garlic to skillet and sauté over medium heat until fragrant about 15-30 seconds. Add broth and lemon slices. Increase heat to high and simmer to reduce to about ⅓ cup. Add lemon juice and capers and simmer for about 1 minute until reduced to ⅓ cup again. Remove from heat and swirl butter in sauce to thicken, swirl in parsley. Spoon over chicken and serve. |
|
Personal
Notes: |
Personal
Notes: I use crushed cornflakes instead of bread crumbs for a crunchier coating on the chicken. This is good served with thin spaghetti topped with the lemon caper sauce. If serving with spaghetti, double the lemon sauce.
|
|
This recipe for Chicken Piccata is from