Name: Chicken Piccata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian American
Ingredients: 3 chicken breasts (large) (boneless, skinless); 1/2 cup all-purpose flour; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 4 Tbsp unsalted butter (divided); 3 Tbsp olive oil; 1/2 cup dry white wine such as chardonnay; 1/4 cup fresh lemon juice ((juice of 1 large lemon)); 3 Tbsp capers (rinsed under cold water); 1 small lemon (sliced into rings); 1/4 cup parsley

Method

10 steps

Slice three chicken breasts in half lengthwise to make six cutlets.
Season both sides of the chicken with salt and pepper.
Pour half a cup of all-purpose flour into a shallow dish and dip both sides of each chicken cutlet, shaking off excess flour.
Place a large skillet over medium high heat. Add two tablespoons of olive oil and two tablespoons of butter. Once melted and sizzling, add the chicken.
Saute the chicken for 2 to 4 minutes per side until golden and cooked through. Transfer cooked chicken to a serving platter.
Add another tablespoon of oil and butter to the skillet. Once melted, add the remaining chicken and cook similarly.
Pour half a cup of white wine into the skillet, add one tablespoon of butter, a quarter cup of lemon juice, and rinsed capers. Let simmer for a minute.
Roll all chicken cutlets in the sauce to coat thoroughly.
Remove chicken pieces from the skillet. Let the sauce simmer for a couple of minutes until slightly thickened.
Pour the sauce over the chicken. Garnish with lemon slices and parsley.

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Chicken Piccata

Ingredients

Method

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