Chicken Piccata
November 21st, 2009
Pair this with mashed potatoes for a bistro quality meal in no time!
Serves 4 in about 30 minutes
- ¼ C All purpose flour
- Salt & pepper to taste
- 4 Boneless, skinless chicken breast “cutlets” (or boneless, skinless chicken breasts pounded out to ¼” thickness)
- 3 Tbs Olive oil
- 1-2 Tbs All purpose flour
- 1 C Chicken broth or chicken stock
- 3 Tbs Capers, rinsed
- Juice of 1 large lemon
- Salt & Pepper to taste
- In a pie plate, mix 1st 3 ingredients (don’t be shy with the salt & pepper)
- Evenly coat chicken in seasoned flour, shake off excess and set aside
- Preheat oven to 375 degree
- In a large sauté pan, heat olive oil over medium high to high heat
- When oil is hot add flour coated chicken (you should hear a sizzle)
- After about 3-5 minutes (when 1st side is golden brown), flip chicken
- Cook until golden brown on other side (3-5 min) and then place chicken in an oven safe dish and cook for an additional 10 minutes in the (preheated oven)
- Meanwhile, Reduce heat on the stove
- Sprinkle the flour over the hot sauté pan and whisk constantly as the flour absorbs the olive oil (that’s left in the pan)
- While whisking constantly, gradually add the chicken broth and bring the mixture back up to a simmer to thicken the sauce
- Once sauce has thicken slightly, add the capers and lemon juice and stir just to heat through
- Season with salt & pepper to taste
- Remove chicken from oven, allow it to rest just a couple of minutes before serving
- Pour sauce over chicken and serve
November 30th, 2009 at 1:31 pm
After the Thanksgiving weekend and All that good food, I thought I needed something that was good for you, and quick. I tried your Chicken Piccata.
I wanted to thank you for this receipt. It went so fast that I barely had time to finish up the veggies, (tossed zucchini and onions, with garlic, quick cooked in a hot skilet.) and a side of the Mashed potatoes.
Thanks again, for all your good ideas.