Chicken Piccata
This recipe comes from a good friend and is highly recommended, I was convinced when I read capers in the ingredients. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Chicken
- 4 chicken breasts, boneless, skinless
- ½ cup all purpose flour
- 1 lemon, zested
- salt and pepper, as desired
- 2 tablespoons olive oil, and as needed
For the Sauce
- ¼ cup butter
- 1½ tablespoons all purpose flour
- 1 cup chicken broth, fresh or powdered, (Shortcut)
- 1½ tablespoons lemon or lime juice
- ½ cup dry white wine, or chicken broth
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- cooked pasta, your choice, for serving
Instructions
For the Chicken
- Pound the chicken with a meat tenderizer to about ½ inch thick, goal is to make sure of an even thickness so it cooks evenly.
- Add the flour, salt, pepper, and lemon zest in a shallow wide bowl, mix together. Roll the chicken in the flour mixture to coat evenly.
- Heat the oil on medium high heat in non stick pan. When the oil is hot, add the chicken, cooking in batches as needed, and cook about 4 to 5 minutes then turn them and cook another 4 to 5 minutes, until just cooked through, this will provide tender and juicy chicken, overcooked will be dry. Remove the chicken to a plate and cover to keep warm. Keep the pan handy.
For the Sauce
- Same pan on medium heat, add the butter, when melted, whisk in the flour and whisk until smooth, about 1 to 2 minutes. Slowly add the chicken broth, while whisking, until you have smooth mixture.
- Add the lemon or lime juice, wine (or additional broth), and the capers. Simmer the sauce for about 3 minutes, whisking often.
- Add the chicken to the pan and simmer for about 2 to 3 minutes to warm the chicken through.
- Add the parsley and stir in. The chicken should be warmed through now.
- Serve over cooked pasta of your choice. Enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth.
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