Chicken Piccata

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 01/24/2020, viewed by 1250 , 0 Comments
yield4 portionstotal time25m

I love this chicken dish because it is so classic and flavorful and can be paired with a variety of side dishes.

Translations available inen-USin-IDpt-BRes-MX

What you will need

2 Boneless Skinless Chicken Breasts

1/2 tsp Salt

1/2 cup AP Flour

3 Tbsp Olive Oil

4 tsp chopped Garlic

⅓ cup dry White Wine

1 Tbsp Capers

4 Tbsp Unsalted Butter

2 Tbsp Lemon Juice

1/2 cup Water

Parsley, optional

(Nutritional facts 161 calories, 8.04 g fat, 11.6 g carbohydrates, 11.05 g protein, 30 mg cholesterol, 684 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients.

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 thinner pieces.

Lay the chicken flat and place your hand on top and cut it in half into two thinner pieces.

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Use a meat mallet or heavy pan to flatten the chicken.

Place the chicken in a plastic bag, or between two sheets of plastic wrap. Use a meat mallet or heavy pan to flatten the chicken.

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Pick the leaves off of the stem. Chop the parsley.

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Season the chicken and flour with salt.

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Coat the chicken in flour, shake off the excess.

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browned on each side.

Add olive oil to the pan and fry the chicken for 3 minutes or until nicely browned on each side.

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Remove the chicken from the pan and repeat.

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t until golden brown, for about 2 minutes.

Add the remaining one tablespoon of olive oil and the garlic. Stir over heat until golden brown, for about 2 minutes.

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ntil almost no liquid is left, about 3 minutes.

Add capers and wine, scraping up any browned bits left on the pan. Simmer until almost no liquid is left, about 3 minutes.

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butter melts and combines.

Add the 1/2 cup water and the butter and swirl around and simmer until the butter melts and combines.

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 coat the back of a spoon, about 2 more minutes.

Add the chicken back into the pan and simmer until sauce is thick enough to coat the back of a spoon, about 2 more minutes.

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e.

Flip the chicken so that it is fully coated with sauce and add salt to taste.

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 over the chicken.

Once the sauce is cooked down, remove from heat and squeeze the lemon juice over the chicken.

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