Chicken Piccata
Italian style chicken cutlets lightly breaded and served with a lemon sauce.
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 pound boneless, skinless chicken breasts, sliced in half and butterflied
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons capers in brine, drained
- 1/4 cup flat leaf parsley, chopped
Instructions
- 1
Place flour on a plate or shallow bowl and season with salt and pepper.
- 2
Break the egg in a shallow bowl and whisk.
- 3
Dip each chicken breast in egg and flour. Set aside on a plate.
- 4
In a pan over medium high heat, add 1 tablespoon butter and 2 tablespoons olive oil.Add chicken breasts and cook on each side for 3 minutes, or until golden brown. Transfer chicken to a plate and set aside.
- 5
Add remaining butter and oil to the pan and when it sizzles, add lemon juice, wine and chicken stock. Scrape off the bits from the pan (it’s the best part – so tasty!) and add capers. Cook for 3-5 minutes, until sauce thickens a bit.
- 6
Turn the heat off and pour the sauce over the chicken. Top with fresh parsley. Serve.