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!
RecipeSavants.comPiccata 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, RecipesChickenEuropeanChicken PiccataPT30MServes 4
Ingredients:
4 Boneless, Skinless Chicken Breast Halves0.5 Cup All-Purpose Flour0.25 Teaspoon Salt & Freshly Ground Black Pepper3 Tablespoons Grated Parmesan Cheese4 Tablespoons Extra-Virgin Olive Oil4 Tablespoons Butter0.5 Cup Chicken Stock2 Tablespoons Lemon Juice0.25 Cup Brined Capers1 Small Bunch Fresh Parsley1 Large LemonWith 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. Cook the chicken breasts (in two batches if needed) and fry until golden brown, about 3 minutes on each side. 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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