Chicken Piccata Recipe
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Category: |
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Ingredients: |
Ingredients: 2 -chicken breasts 2-Tablespoons garlic infused olive oil 1/2 cup flour 2 -teaspoons Basil salt (recipe in the miscellaneous chapter) 2-teaspoons Italian seasonings Salt and pepper to taste 3/4 - 1 cup heavy whipping cream Juice of half of one large lemon
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Directions: |
Directions:Take chicken breasts and cut them in half lengthwise Place chicken breast halves on a hard surface cover with parchment paper or plastic wrap and pound until the chicken is about 1/2 inch. Be careful not to pound too hard or you will destroy the structure of the breast itself.
Place oil in a deep skillet and let it heat on medium heat for 2 minutes
Combine all spices and sprinkle generously over both sides of the chicken breasts
Place flour on a flat plate and spread out evenly . Dredge both sides of the chicken lightly in the flour . (I personally don’t like such a heavy coating)
Place chicken in heated skillet and cook for about 5 minutes on each side until lightly browned or until chicken temperature reaches 165 degrees
Pour heavy whipping cream into the skillet * Here is a note I used half of a relatively large lemon. ( my whole lemon filled the palm of my hand if that helps you judge how large it was)
Squeeze the juice into a small bowl and pull out all seeds
Add the juice to skillet and mix and then coat the chicken as well simmer on low heat until the sauce starts to thicken
Serve |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
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Personal
Notes: I have the basil salt recipe in the back of the book. You can make a large batch and store it in your refrigerator for all your needs. Great on roasted vegetables, salmon fillets and sometimes we use it on popcorn!
I like to serve this mashed potatoes or with rice and a great big salad!
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