Chicken Piccata
Prep Time 20 min
Cook Time 20 Min
Servings 4
Difficulty Easy
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boneless skinless chicken breast cutlets
- 1/4 cup Extra Virgin Olive Oil
- 4 tablespoons butter, divided
- 1/2 cup chicken broth
- 1/3 cup dry white wine
- 1/4 cup drained Crosse & Blackwell® Capers
- 2 tablespoons Lemon juice
- Half a lemon, very thinly sliced
- 1 tablespoon 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.