Chicken Piccata

Chicken Piccata sounds like it would be too fancy to make at home, but that is not so!  Here is a favorite recipe of mine…It is so fast and easy!  With just a few simple ingredients, your guests will be asking for seconds!  

Watch the YouTube How-to Tutorial for this recipe: 

 

Chicken Piccata
 
Recipe type: Main Dish
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts, about 2 pounds
  • ¼ cup flour
  • 2 tablespoons each, oil and butter
  • ½ teaspoon salt and ¼ teaspoon pepper
  • ¼ cup dry white wine
  • 2 tablespoons capers, drained ( these are found in the olive section of the grocery store)
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh parsley
  • 4 thin slices each lemon and lime for garnish
Instructions
  1. Cut open one side on 4 large zip lock bags. Place one chicken breast inside each zip lock bag. Pound each chicken breast to ¼ inch thickness with the flat side of a meat mallet.
  2. Coat chicken on all sides with flour.
  3. Heat oil and butter in a large skillet. Add chicken. Brown quickly on both sides - about a minute or so on each side. Remove to a platter. Sprinkle with salt and pepper.
  4. Add wine, capers ( drained) and lemon juice to skillet. Heat to a boil, scraping down the sides and bottom of the pan. When 4 tablespoons remain, pour over the chicken breasts.
  5. Sprinkle with chopped fresh parsley and garnish with lemon and lime slices.
  6. Enjoy!

Ingredients:

4 boneless skinless chicken breasts, about 2 pounds

1/4 cup flour

2 tablespoons each oil and butter

1/2 teaspoon salt and 1/4 teaspoon pepper

1/4 cup dry white wine

2 tablespoons capers, drained  (these are found in the olive section of the grocery store)

1/4 cup lemon juice ( fresh squeezed if possible)

3 tablespoons fresh chopped parsley

4 thin slices each lemon and lime for garnish

Directions:

Cut open one side on 4 large zip lock bags.  Place one chicken breast inside each zip lock bag and pound the chicken breast to 1/4 inch thickness using the flat side of a meat mallet.

 

Coat chicken breasts on all sides with flour.

 

Heat oil and butter in a large skillet.  Add the chicken.  Brown quickly on both sides – about 1 minute or so on each side.  Remove to platter.  Sprinkle with salt and pepper.

 

Add wine, capers and lemon juice to the skillet.  Heat to a boil, scraping down the sides and bottom of the pan.  When 4 tablespoons liquid remains, pour over the chicken.

Sprinkle with the fresh chopped parsley and garnish with the lemon and lime slices.  Enjoy!

To download the printable recipe with how to photos, click here:   Chicken Piccata

 

 

 

 

 

 

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