Chicken piccata is an easy-to-make restaurant-quality savory dish that is elegant enough to serve guests. Pan-seared chicken breast is dunked in lemon butter caper sauce and has bright, zesty flavors.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6 servings
Ingredients
3 large chicken breasts
1 teaspoon pepper, freshly ground
1 1/2 teaspoon kosher salt
1/2 cup all-purpose flour
2 tablespoons butter
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
1/2 cup chicken stock, or dry white wine
3 tablespoons butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 1/2 tablespoons baby capers, in brine, drained
Parsley for garnish
Instructions
Cut chicken breasts lengthwise into half, and slice them so both pieces are even-sized. As a further step, you can pound sliced chicken breasts with mullet so they cook evenly.
Rub the breast with salt and ground pepper on each side.
Dredge each breast in flour, and shake off the excess flour. Dredge all chicken breast cutlets in flour and keep aside.
Heat butter and olive oil in a large skillet.
Place chicken coated in flour in the skillet. Don’t overcrowd the pan, cook in batches.
Pan-sear chicken in the pan without touching it until golden brown. Depending on the size of the chicken breast the time may vary between 2-4 minutes on each side.
Flip the cutlet and sear on the other side.
Once golden brown on both sides, remove them from the pan and set aside.
Sauté shallot and garlic in the pan drippings.
Pour chicken stock (or dry white wine), and simmer for a few minutes.
Stir in more butter and add in baby capers (drained from brine).
Whisk until butter is melted fully in the sauce.
Turn off the heat. Add lemon zest and freshly squeezed lemon juice to the sauce.
Taste and season with salt and pepper as needed.
Pour the sauce over brown chicken breasts. Garnish with fresh parsley and a few lemon slices. Serve immediately!
GET MORE DETAILS ON THIS RECIPE HERE - https://www.currytrail.in/easy-chicken-piccata/
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6 servings
Ingredients
3 large chicken breasts
1 teaspoon pepper, freshly ground
1 1/2 teaspoon kosher salt
1/2 cup all-purpose flour
2 tablespoons butter
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
1/2 cup chicken stock, or dry white wine
3 tablespoons butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 1/2 tablespoons baby capers, in brine, drained
Parsley for garnish
Instructions
Cut chicken breasts lengthwise into half, and slice them so both pieces are even-sized. As a further step, you can pound sliced chicken breasts with mullet so they cook evenly.
Rub the breast with salt and ground pepper on each side.
Dredge each breast in flour, and shake off the excess flour. Dredge all chicken breast cutlets in flour and keep aside.
Heat butter and olive oil in a large skillet.
Place chicken coated in flour in the skillet. Don’t overcrowd the pan, cook in batches.
Pan-sear chicken in the pan without touching it until golden brown. Depending on the size of the chicken breast the time may vary between 2-4 minutes on each side.
Flip the cutlet and sear on the other side.
Once golden brown on both sides, remove them from the pan and set aside.
Sauté shallot and garlic in the pan drippings.
Pour chicken stock (or dry white wine), and simmer for a few minutes.
Stir in more butter and add in baby capers (drained from brine).
Whisk until butter is melted fully in the sauce.
Turn off the heat. Add lemon zest and freshly squeezed lemon juice to the sauce.
Taste and season with salt and pepper as needed.
Pour the sauce over brown chicken breasts. Garnish with fresh parsley and a few lemon slices. Serve immediately!
GET MORE DETAILS ON THIS RECIPE HERE - https://www.currytrail.in/easy-chicken-piccata/
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