CHICKEN PICCATA
Chicken Piccata stands out as a delightful Italian-American dinner featuring golden-crusted chicken breasts simmered in a luscious lemon butter sauce.
Ingredients
For the Chicken:
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- ¼ cup arrowroot flour or other flour
- 2 large boneless skinless chicken breasts
- ¼ teaspoon freshly ground black pepper
- ¼ cup finely grated parmesan cheese
- 1 teaspoon kosher salt
For the Sauce:
- 2 tablespoons capers drained
- ½ cup dry white wine or chicken broth
- 4 garlic cloves minced
- 1 cup chicken broth
- 3 tablespoons lemon juice from about 1 lemon
- 2 tablespoons unsalted butter
- 2 tablespoons roughly chopped fresh parsley
Instructions
- Cut the chicken: Slice the chicken breasts in half horizontally.
- Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.
- Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.
- Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.
- Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.
- Serve: Garnish with parsley before serving.
Notes
Instead of slicing the chicken breasts in half, you have the option to buy four smaller chicken breasts and flatten them to a thinner consistency using a kitchen mallet.