Ingredients
-
1/2
-
2
-
1
-
1
-
1
-
16
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Bird’s Chicken Piccata, Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner. You can use veal or shrimp in place of the chicken if you like., Excellent. Loved the lemony flavor of the delicious sauce. I did need to add extra butter. Next time I would use fresh garlic rather than garlic powder., My husband and I loved this and I loved how quick and easy it was to prepare. I usually do chicken piccata by pounding the chicken filets very thin before coating with flour and sauteing….I very much prefer this method! I sliced the chicken into bite size slices, rather than cubes and just sauteed a minute or two on each side. Also, I didn’t use any wine, just a full cup of the chicken broth as that’s what we prefer. I served this over cooked penne with some steamed broccoli and it was a delicious meal. Thanks so much 2Bleu for the recipe…it’s an instant favorite of ours :
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Steps
|
1
Done
|
Combine Flour, Garlic, Salt, Pepper, and Paprika in a Plastic Grocery or Large Ziplock Bag. Add Chicken and Shake to Coat Well. Set Aside. |
|
2
Done
|
Heat Butter and Olive Oil in a Large Skillet Over Med-High Heat. Shake Excess Flour from Chicken Pieces and Place in Skillet and Saute For About 5 Minutes, Until Golden Brown. Do not Overcook. Remove Chicken from Pan, and Set Aside, Covered to Keep Warm. |
|
3
Done
|
Remove All but 2 Tbsp of Fat, Retaining Browned Bits of Breading. Stir Wine and Broth Into Pan Drippings, Deglazing the Pan. |
|
4
Done
|
Add Lemon Juice, Capers, and Parsley. Return Chicken to Skillet, Tossing to Coat. Reduce Heat to Medium, and Continue Cooking Until Sauce Thickens Slightly and Chicken Is Cooked Thru. Serve Immediately With Fresh Lemon Wedges. |
