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Ingredients
| chicken breasts: 4 breasts (halved) |
| all-purpose flour (unsifted): 1/2 cup |
| salt |
| black pepper |
| olive oil: 3 Tbl |
| chicken broth: 3/4 cup |
| lemon juice: 3 Tbl |
| parsley (chopped): 2 Tbl (fresh) |
| capers (drained): 1 Tbl (drained) |
| salted butter: 3 Tbl |
Chicken Piccata
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
- Add the broth and lemon juice to the pan. Cook, stirring with a wooden spoon to loosen all of the browned bits stuck to the pan. Bring to a boil and cook until the mixture is reduced to about 1/3 cup, 3 to 4 minutes. Stir in the parsley and capers. Season to taste withi salt an pepper. Remove from the heat and whisk in the butter, 1 T at a time.
- Pour the sauce over the chicken and serve immediately.