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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Scharf 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:  
16 oz. boneless skinless chicken breasts
1 1/2 tsp. kosher salt
1 tsp. black pepper
2/3 c. flour
3 Tbs. olive oil, divided
3 Tbs. butter, divided
1/4 c. dry white wine
3 Tbs. capers
3/4 c. chicken broth
1/4 c. fresh lemon juice
1 tsp. lemon zest
1/4 c. chopped fresh parsley
Directions:
Directions:
1. Slice chicken breasts horizontally and lightly pound to 1/2" thickness. Season with salt and pepper. Dredge through flour.
2. Heat 2 Tbs. olive oil and 1 1/2 Tbs. butter in a a large skillet over medium high heat. Add half of the chicken and cook, undisturbed, until browned and easily released from the skillet, 3 minutes. Flip and cook for two more minutes. Remove from the skillet. Add remaining tablespoon of oil to the skillet and cook the remaining chicken. Set aside chicken on a plate.
3. Reduce heat to medium and melt remaining butter in the skillet. Add wine and capers and stir, scraping to release any browned bits. Bring to a simmer. Cook for 2 minutes to slightly reduce. Add the broth, lemon juice, and lemon zest. Stir to combine. Simmer 2 minutes.
4. Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, 3-5 minutes.
5. Remove from heat and sprinkle with parsley to serve.

 

 

 

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