Ingredients
-
4
-
3
-
1 1/2
-
-
2
-
1/3
-
2
-
3/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Fantastic Chicken Piccata, used Grand Chef Potter’s Chicken Piccata as a base for this recipe, and am posting with the tweaks I always make when preparing it It is so yummy, that I eat the sauce over my risotto as well and have trouble stopping! I usually serve this with Recipe#257278 and a salad or garlic green beans , This was a great piccata recipe that we really enjoyed The sauce is really flavorful and good Thanks for sharing Made for What on the Menu tag
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Chicken Between 2 Large Sheets of Plastic Wrap. Using Meat Pounder or Rolling Pin, Lightly Pound Chicken to 1/4-Inch Thickness. |
|
2
Done
|
Dust Chicken With Salt and Pepper. |
|
3
Done
|
Melt 1 Tablespoon Butter and Mix With 1.5 Tablespoons Flour in Small Bowl Until Smooth, Set Aside. |
|
4
Done
|
Place Flour on a Plate and Dip Chicken Into to Coat; Shake Off Excess. |
|
5
Done
|
Heat 2 Tablespoon Oil in Each of 2 Heavy Large Skillets. Add 2 Chicken Breasts to Each Skillet and Cook Until Golden and Cooked Through, About 3 Minutes Per Side. |
|
6
Done
|
Transfer Chicken to Platter; Tent With Foil to Keep Warm. |
|
7
Done
|
Bring Wine, Lemon Juice and Broth to Boil in 1 Skillet Over Medium-High Heat. |
|
8
Done
|
Whisk in Butter-Flour Mixture and Boil Until Sauce Thickens Slightly, About 2 Minutes. |
|
9
Done
|
Stir in Capers, Parsley and Remaining 2 Tablespoons Butter. Season Sauce to Taste With Salt and Pepper. Pour Sauce Over Chicken and Serve With Either Buttered Noodles or Risotto. |
