Printable recipe cardNatashas Kitchen
Chicken Piccata
Original source
Natashas Kitchen on YouTubeTender chicken breasts are dredged in flour, seared to golden perfection, and simmered in a zesty white wine sauce. Serve over mashed potatoes or pasta.
Tender chicken breasts are dredged in flour, seared to golden perfection, and simmered in a zesty white wine sauce. Serve over mashed potatoes or pasta.
Ingredients
11
Steps
10
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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
- 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.
