Chicken Piccata

Name: Chicken Piccata
Total time: 1500 s
Cuisine: American
Ingredients: 1 large chicken breast (or 2 small), pounded to 1/4" and sliced in 4; 3 tbsp extra light virgin olive oil; 1 dash salt & pepper; 2 tbsp flour; 1/4 cup dry white wine or white cooking wine; 1 tsp garlic, minced; 1/2 cup chicken stock, or broth; 2 tbsp fresh lemon juice, not concentrate; 1 tbsp petite capers, drained; 2 tbsp unsalted butter; 7 slice lemon rounds thinly sliced; 3/4 tsp fresh finely chopped parsley - very optional

AmsCookbook @cook_2716662

Scotchtown, NY

Cooking Italian food isn't difficult. Most recipes call for the simplest ingredients and the outcome is delicioso! It's about technique. When you learn how to master this basic technique you can make any other Italian dish by changing a few ingredients.

AmsCookbook @cook_2716662

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Ingredients

25 mins

1large chicken breast (or 2 small), pounded to 1/4" and sliced in 4
3 tbspextra light virgin olive oil
1 dashsalt & pepper
2 tbspflour
1/4 cupdry white wine or white cooking wine
1 tspgarlic, minced
1/2 cupchicken stock, or broth
2 tbspfresh lemon juice, not concentrate
1 tbsppetite capers, drained
2 tbspunsalted butter
7 slicelemon rounds thinly sliced
3/4 tspfresh finely chopped parsley - very optional

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Steps

25 mins

1

This dish works up very quickly when it gets started. My biggest HINT - have all your ingredients ready before you start.
2

Heat oil in pan on medium high heat. I gave 3 tablespoons as a guideline but it depends upon the size of your pan. I have a 12" pan so I use 3 tablespoons.
3

Salt & pepper each piece of chicken then dredge in flour making sure to shake off excess flour. Hint: if you have an electric stove oil takes awhile to heat; so you be the judge as to the timing.
4

Saute cutlets 2-3 minutes on one side, flip saute cutlets with COVERED pan 1-2 minutes more. Transfer to warm plate or cover with foil. Pour off fat but not the bits that collected from chicken that's where all the flavor is.
5

Add wine and garlic - stir scraping pan to loosen up bits. Cook until garlic is slightly brown and liquid is nearly gone - about 1 minute, or so.
6

Add broth, lemon juice and capers. Return cutlets to pan & cook 1 minute on each side. Transfer cutlets to a different plate (for sanitary reasons).
7

To finish recipe - Add butter and lemon slices to pan. Once butter melts, give a quick stir and pour over cutlets. Optional - garnish with only fresh chopped parsley.

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Cooksnaps

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AmsCookbook @cook_2716662

on May 12, 2014 17:57

Scotchtown, NY

I live in the beautiful Hudson Valley Region of NY. Most recipes I make have been handed down from my familia! I love to cook them and also love to experiment using their techniques.