Chicken Piccata

19 ingredients
10 steps

Ingredients

  • 1/2 cup flour
  • 1/4 tsp italian seasoning
  • 1/4 tsp pepper
  • 1/4 cup parmesan cheese
  • 1 1/2 lb boneless skinless chicken breasts
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 large minced shallot
  • 2 clove minced garlic
  • 2 tsp capers, rinsed
  • 2 red chilis, sliced
  • 1/2 cup dry white wine
  • 1/2 cup low sodium or homemade chicken stock
  • 1/4 cup fresh lemon juice
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tbsp heavy cream
  • 1 tbsp cold butter, salted or usalted
  • 1/4 tsp black pepper and salt to taste

Directions

  1. 1
    Combine flour, parmesan cheese,black pepper and italian seasoning in a bowl.
  2. 2
    Pound chicken breast between two sheets of plastic wrap to a even 1/4 inch thickness
  3. 3
    Heat butter and oil in large skillet , put each chicken breast in flour mixture bowl just to lighlty coat and dry cicken.
  4. 4
    This is a very light coating, more o a seasoned rub.
  5. 5
    Add chicken to hot oil/ butter in skillet, do not crowd.
  6. 6
    Cook for about 3 miutes for each side, add more olive oi if needed and cook until golden, remove to plate and tent with foil to keep warm.
  7. 7
    Into skillet where chicken was cooked add shallot, garlic and chilis, cook just until soft, 1 miniute, add white wine and deglaze pan by scraping bottom of pan and reducing wine to almost gone.
  8. 8
    Add chicken broth, lemon juice, and cream, the 1/4 teaspoon black pepper and bring to a boil and cook a few minutes until a light sauce, add capers, parsley and chives, Turn heat to low and whisk in butter.
  9. 9
    Taste sauce add salt just if needed.
  10. 10
    Serve sauce over chicken.

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