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Chicken Piccata

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Makes 4 servings


skinless boneless chicken breast halves


tablespoons butter, room temperature


1/2 tablespoons all purpose flour

Additional all purpose flour


tablespoons olive oil


/3 cup dry white wine


/4 cup fresh lemon juice


/4 cup canned low-salt chicken broth


/4 cup drained capers


/4 cup chopped fresh parsley

Step 1

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Step 2

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Step 3

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

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