Chicken Piccata is one of those plans everybody should realize how to make. Prepared chicken softly dug in flour that is sautéed a brilliant earthy colored and gets covered with a heavenly lemon, wine and trick sauce that is amazing scrumptious. This is my chicken piccata formula, made in less than 30 minutes!
The Italian word Piccata ordinarily alludes to veal or chicken that is cut, dug in flour, at that point sautéed in a sauce containing lemon squeeze, margarine, and escapades. It so natural to make and I love it served on top of pureed potatoes. With heaps of that lemony, trick filled sauce. So great!
Chicken Piccata is one of the primary dishes I figured out how to make while functioning for a San Diego cooking organization and is consistently on the feast revolution list since it’s simple, speedy and follows through on the flavor.
Other than Piccata being Italian and Francese being French, both utilize the chicken bosom, however Francese chicken is first dunked in flour, at that point into an egg combination prior to being sautéed. Both are presented with a lemony spread sauce, however the piccata sauce incorporates tricks.
For added flavor I exclude the genuine salt and dark pepper prior to digging the chicken in flour and utilize my Lemon Pepper Seasoning Blend all things considered. Adds that additional flavor punch! Try not to need to make your own, utilization locally acquired!
Ingredients
- 2 chicken breasts skinless boneless, (See Note 1)
- 1/2 tsp salt (See Note 2)
- 1/2 tsp black pepper (See Note 2)
- 1/4 cup flour for dredging
- 2 tbsp butter
- 2 tbsp olive oil
Piccata Sauce
- 2 tbsp butter
- 2 tbsp flour (See Note 3)
- 1/3 cup white wine
- 2 lemons (See Note 4)
- 1/2 cup chicken stock
- 1/4 cup capers
- 1/4 cup fresh parsley chopped
- Mashed potatoes or pasta (See Note 5)
Instructions
- Cut chicken breasts horizontally into 2 cutlets. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and saute for 3 minutes. When chicken is browned, turn and cook other side for 2-3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to plate and keep warm, covered.
- Melt remaining butter in pan. When butter is melted add the flour (See Note 3) and whisk to cook flour for 1 minute. Then add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add more chicken stock to desired consistency if you prefer. Add the capers to the sauce and taste for seasoning.
- Add the chicken back to the pan, spooning sauce to coat and simmer for 5 minutes.
- Option: Make mashed potatoes or pasta. Divide mashed potatoes or pasta on plates and top with the chicken. Spoon sauce over chicken and garnish with parsley and lemon slices.
Notes
- If large, cut chicken breasts horizontally into 2 cutlets. If uneven in thickness, pound between sheets of plastic wrap.
- For an added flavor boost, I omit the salt and pepper and use 1 teaspoon of my Lemon Pepper Seasoning blend.
- By adding the flour to the butter and olive oil this will make what is called a roux, which will thicken the pan sauce when liquids like chicken stock and/or wine is added and whisked together.
- I used 1 large lemon and the fresh juice came to 1/4 cup as needed for sauce. I sliced the other lemon for garnish.
- Either make the mashed potatoes from scratch or make per your favorite boxed brand or pasta of choice.
- The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 381kcal | Carbohydrates: 16g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 672mg | Potassium: 559mg | Fiber: 2g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 35mg | Calcium: 29mg | Iron: 2mg
