Piccata is a traditional dish of sliced meat covered with a delicate butter sauce with lemon & capers. The blend of briny capers with tangy lemon is a superb complement to the butterflied chicken breasts in my quick & easy recipe. It fills the house with fragrant spice aromas! Smart Recipes, European Recipes, Chicken Recipes, Recipes Chicken European Chicken Piccata Chicken Piccata Recipe | RecipeSavants.com PT20M Serves 4 Ingredients: 4 N/A Boneless, Skinless Chicken Breast Halves 0.5 Cup All-Purpose Flour 0.25 Teaspoon Salt & Freshly Ground Black Pepper 3 Tablespoons Grated Parmesan Cheese 4 Tablespoons Extra-Virgin Olive Oil 4 Tablespoons Butter 0.5 Cup Chicken Stock 2 Tablespoons Lemon Juice 0.25 Cup Brined Capers 1 Small Bunch Fresh Parsley 1 Large Lemon With a sharp knife, butterfly each chicken piece by cutting horizontally and opening it flat. Arrange chicken on a large sheet of plastic wrap and cover them with another sheet. Use a flat meat hammer to pound chicken breasts to about 1/4-inch thickness. In a large bowl, add flour, salt, pepper & Parmesan and mix well. Rinse chicken breasts in water and dredge them in the flour mixture until coated well on all sides. In a large cast-iron skillet over medium-high heat, heat oil and 2 tablespoons butter until shimmering. Add half the chicken breasts and fry until golden brown, about 3 minutes on each side. Transfer meat to a plate lined with paper towels to drain. Repeat with remaining chicken. Add stock, lemon juice and capers to the pan and scrape up brown bits from the bottom with a spatula. Cook until sauce has reduced by half, about 5 minutes. Whisk in remaining butter. Arrange chicken on a serving platter, top with butter sauce and garnish with parsley & lemon wedges.

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