Chicken Piccata
Ingredients
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 lbs. boneless skinless chicken breast cutlets
- 1/4 cup extra virgin olive oil
- 4 tbsps. butter, divided
- 1/2 cup chicken broth
- 1/3 cup dry white wine
- 1/4 cup drained Crosse & Blackwell® Capers
- 2 tbsps. lemon juice
- Half a lemon, very thinly sliced
- 1 tbsp. finely chopped parsley
Directions
- Step 1
STIR flour, salt and pepper in shallow dish until blended.
- Step 2
POUND chicken cutlets with meat mallet until even 1/4-inch thickness. Dip chicken pieces in flour mixture to coat, shaking off excess.
- Step 3
HEAT oil and 2 tablespoons butter in large skillet over medium-high heat. Cook chicken, in two batches, in hot skillet, about 3 to 4 minutes per side or until internal temperature reads 165°F. Remove chicken from pan and keep warm.
- Step 4
Add chicken broth and wine to skillet. Bring to a boil, scraping up browned bits. Simmer until reduced by half. Stir in capers, lemon juice and remaining 2 tablespoons butter. Simmer sauce until desired consistency. Place lemon slices in sauce. Serve sauce over chicken. Sprinkle with parsley.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet