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Chicken Piccata Recipe

   
 

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     Chicken Piccata

Category   Entrees - Maindishes
Sub Category   None
Ingredients
4 boneless, thin sliced skinless chicken breast halves
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 1/2 cups chicken stock
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon drained bottled capers, rinsed and copped
 
Thin sliced lemon for garnish
Fresh parsley leaves for garnish
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat until almost smoking. Mix flour with salt and pepper in a bowl. Coat the chicken in the four mixture and shake off excess.
Cook chicken in skillet until lightly bond and cooked through (about 3-4 minutes per side). Transfer chicken to plate and cover loosely with foil.
Pour off fat from skilled and return the skilled to the heat. Add chicken stock and lemon juice to skillet. Increase heat to high and bing to a boil. Simmer for 3 minutes
Return chicken to skilled and simmer, turning chicken often, until warmed through and sauce is thickened (about 2 minutes). Add butter and capers to skillet. Heat until butter has melted.


Originally Submitted 11/3/2015





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