Name: Chicken Piccata
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets -; 1/2 cup flour -; 1/4 teaspoon salt -; Pinch ground black pepper -; 3 tablespoons grated Parmesan cheese -; 4 tablespoons extra virgin olive oil -; 4 tablespoons butter -; 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc) -; 2 tablespoons fresh lemon juice -; 1/4 cup brined capers -; 2 tablespoons fresh chopped parsley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Piccata

1. 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets -

2. 1/2 cup flour -

3. 1/4 teaspoon salt -

4. Pinch ground black pepper -

5. 3 tablespoons grated Parmesan cheese -

6. 4 tablespoons extra virgin olive oil -

7. 4 tablespoons butter -

8. 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc) -

9. 2 tablespoons fresh lemon juice -

10. 1/4 cup brined capers -

11. 2 tablespoons fresh chopped parsley -

How to cook deliciously - Chicken Piccata

1. Stage

Prepare the chicken cutlets: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2. Stage

Dredge the cutlets: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.

3. Stage

Brown the cutlets: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

4. Stage

Add the stock (or wine), lemon juice, and capers: Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.

5. Stage

Whisk in the remaining butter: Whisk in the remaining 2 tablespoons of butter.

6. Stage

Serve immediately: Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Let us know with a rating and review!