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Chicken Piccata
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Brief Description
Pan-roasted chicken with lemony sauce; great served with rice, potatoes, pasta, vegetables or couscous.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 24, 2021
Number of Servings:
Ingredients:
- 4 - skinless, boneless chicken breast halves (6 oz. each)
- 2 ounces - all-purpose flour (about 1/2 cup) divided
- 1/2 teaspoons - kosher salt
- 1/4 teaspoons - freshly ground black pepper
- 2 1/2 tablespoons - butter divided
- 2 tablespoons - olive oil divided
- 1/4 cups - finely chopped shallots
- 4 - medium garlic cloves thinly sliced
- 1/2 cups - dry white wine
- 3/4 cups - fat-free, lower-sodium chicken broth divided
- 2 tablespoons - fresh lemon juice
- 1 1/2 tablespoons - drained capers
- 3 tablespoons - coarsely chopped fresh flat-leaf parsley
Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly.
Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally.
Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth.
Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes).
Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers.
Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
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