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Chicken Piccata Recipe

   
 

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     Chicken Piccata

Category   Entrees - Maindishes
Sub Category   None
Wine/Beverage
Recommendations
  savignon blanc

Ingredients
3-4 large boneless, skinless chicken breast halves (about 2 pounds)
1 egg
1/2 cup all-purpose flour
4 1/2 TB butter, salted
4 TB olive oil
2-3 TB minced shallots, finely chopped onions, or scallions
1 cup white wine
3-4 TB strained fresh lemon juice
3 TB nonpareil capers, drained
 

Instructions
Chicken Picatta- Flatten the chicken breasts using a tenderizer until they are about ½ inch to 1 inch thick. Beat one egg in separate bowl. Dip the chicken breasts into the egg and then coat each piece of the chicken on both sides with flour. Heat olive oil and 1.5 TB butter in a 10-12 in. skillet, medium high, until fragrant and nut brown. You want a hot skillet so chicken will cook fast. Place chicken pieces in skillet. Cook 4-5 minutes each side or until golden brown. Use tongs to turn the chicken. Remove chicken to a platter (you can keep warm in oven preheated to 200 degrees while making Piccata sauce.)
Piccata Sauce- Continue to cook sauce over medium heat. Add white wine, bring to a boil, scraping skillet to dissolve browned bits. Boil until mixture reduces, continue to stir sauce to avoid burning. (5 minutes) Mixture will become smooth when reduced. Add 3-4 TB fresh lemon juice, strained, and 3 TB nonpareil capers, drained. Remove from heat and swirl in 3 TB butter. Pour sauce over chicken and serve immediately.
I typically like to serve this dish with alfredo cheese ravioli. You can use your favorite ravioli or pasta. (see sauces for recipe)


Originally Submitted
4/17/2013





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