Chicken Piccata

Name: Chicken Piccata
Ingredients: 2 (8-ounce) chicken breasts, boneless and skinless; Salt and pepper; Flour; 2 tablespoons clarified butter, or olive oil; 2 tablespoons dry white wine; 1 cup chicken broth; 2 lemons, juiced; 1 tablespoon capers; 1 tablespoon sun-dried tomatoes, chopped; 2 tablespoons cold butter; 1 tablespoon Italian parsley leaves, chopped

11 ingredients

10 steps

Ingredients

2 (8-ounce) chicken breasts, boneless and skinless
Salt and pepper
Flour
2 tablespoons clarified butter, or olive oil
2 tablespoons dry white wine
1 cup chicken broth
2 lemons, juiced
1 tablespoon capers
1 tablespoon sun-dried tomatoes, chopped
2 tablespoons cold butter
1 tablespoon Italian parsley leaves, chopped

Directions

1

Slice the chicken breast diagonally into 3 medallions each.
2

Pound them between 2 sheets of plastic wrap.
3

Season with salt and pepper.
4

Dredge the flattened chicken medallions in flour.
5

Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm.
6

Discard oil or butter.
7

Place pan on medium heat, add white wine and reduce.
8

Add chicken broth, lemon juice, capers and sun-dried tomatoes.
9

Reduce by 1/2 and thicken sauce with the cold butter.
10

Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.