Chicken Piccata

Name: Chicken Piccata
Ingredients: 4 (8-ounce) chicken breasts, boneless, skinless; Salt and pepper; 1 tablespoon butter, clarified; 1 cup sliced mushrooms; 3 cups chicken broth, plus 1/4 cup for cornstarch slurry; 1 tablespoon chopped parsley; 1 teaspoon fresh rosemary; 1 tablespoon fresh chopped basil, chiffonade; 2 tablespoons lemon juice; 2 tablespoons cornstarch, to thicken; Capers, for garnish

11 ingredients

9 steps

Ingredients

4 (8-ounce) chicken breasts, boneless, skinless
Salt and pepper
1 tablespoon butter, clarified
1 cup sliced mushrooms
3 cups chicken broth, plus 1/4 cup for cornstarch slurry
1 tablespoon chopped parsley
1 teaspoon fresh rosemary
1 tablespoon fresh chopped basil, chiffonade
2 tablespoons lemon juice
2 tablespoons cornstarch, to thicken
Capers, for garnish

Directions

1

Season both sides of chicken with salt and pepper.
2

Place clarified butter in hot frying pan and saute chicken breasts over medium heat for 3 to 4 minutes on each side until cooked through.
3

Remove to plate.
4

Add more clarified butter to pan if necessary and saute mushrooms until brown.
5

Deglaze the pan with chicken broth, add the fresh herbs and lemon juice, and reduce by 1/3.
6

Thicken with cornstarch mixed with a little chicken broth.
7

Salt and pepper the sauce, to taste.
8

Plate the chicken breasts, and spoon the sauce over.
9

Garnish with capers.