This rich Chicken Piccata in a buttery lemon caper sauce is fast, easy, and most importantly... delicious! Elevate your weeknight dinner with just a few simple ingredients!
INGREDIENTS:
3 boneless skinless chicken breasts, sliced into cutlets ½ Cup, Flour 3 tablespoons olive oil 1 tablespoon capers, drained ½ cup white wine 1 big lemon, juiced 1 cup chicken stock 3 tablespoons cold unsalted butter 2 tablespoon fresh Italian parsley Kosher salt and Black pepper
DIRECTIONS:
Slice your chicken into cutlets Season chicken with salt and black pepper to taste Season flour with a pinch of salt and black pepper Dredge your chicken cutlets in the seasoned flour In a skillet over medium-high heat add the olive oil Once the skillet is nice and hot add in the dredged chicken in batches and brown on each side. Do not cook the chicken all the way through Turn down the heat to medium-low add in the capers and the wine Simmer until the wine has evaporated to about half Add the lemon juice, chicken stock, and cold butter Swirl the pan until the butter has melted Bring the chicken back into the pan Simmer for about 10 minutes or until the chicken has cooked all the way through Garnish with fresh Italian parsley Serve and enjoy with your favorite side dish!
This rich Chicken Piccata in a buttery lemon caper sauce is fast, easy, and most importantly... delicious! Elevate your weeknight dinner with just a few simple ingredients!
ReplyDeleteINGREDIENTS:
3 boneless skinless chicken breasts, sliced into cutlets
½ Cup, Flour
3 tablespoons olive oil
1 tablespoon capers, drained
½ cup white wine
1 big lemon, juiced
1 cup chicken stock
3 tablespoons cold unsalted butter
2 tablespoon fresh Italian parsley
Kosher salt and Black pepper
DIRECTIONS:
Slice your chicken into cutlets
Season chicken with salt and black pepper to taste
Season flour with a pinch of salt and black pepper
Dredge your chicken cutlets in the seasoned flour
In a skillet over medium-high heat add the olive oil
Once the skillet is nice and hot add in the dredged chicken in batches and brown on each side. Do not cook the chicken all the way through
Turn down the heat to medium-low add in the capers and the wine
Simmer until the wine has evaporated to about half
Add the lemon juice, chicken stock, and cold butter
Swirl the pan until the butter has melted
Bring the chicken back into the pan
Simmer for about 10 minutes or until the chicken has cooked all the way through
Garnish with fresh Italian parsley
Serve and enjoy with your favorite side dish!
Buen Provecho!