Chicken Piccata is an excellent dish and this recipe is pretty simplified. I found it through Yummly and that lead me to Valerie's Keepers. Valerie serves this with brown butter parmesan orzo.
Easy Chicken Piccata
For better results for the sauce, I recommend using canned concentrated chicken broth, not the ready-to-serve kind that is better for soups nor the powdered broth.
8 boneless, skinless, thin-cut (1/4 to ½ inch thick) chicken breast cutlets
Kosher salt and freshly ground black pepper
¼ cup flour, for dusting
2 Tbs olive oil, more as needed
3 Tbs capers, rinsed
2 medium cloves garlic, thinly sliced
1 ¼ cups lower-salt chicken broth
3 Tbs fresh lemon juice, more as needed
¼ cup chopped flat-leaf parsley
2 Tbs unsalted butter
1. Season chicken with salt and pepper and dredge in flour, shaking off excess.
2. Heat about 1 tbsp. of olive oil in a heavy skillet over medium-high heat.
3. When very hot, put your cutlets in the skillet, don't overcrowd the skillet, you can sear your cutlets in two batches.
4. Cook your cutlets about 2-3 minutes per side. Set aside.
5. Add 1 tbsp. of olive oil to your skillet than add your capers and garlic and cook for 1 minutes until fragrant.
6. Add your chicken broth and lemon juice and let reduce for about 3-4 minutes. Turn off the heat and set aside.
7. Add the butter and half of your parsley and mix well. Put the chicken back in the skillet and coat well with the sauce.
8. Sprinkle the rest of the parsley over the chicken and you're ready to serve.
Servings: 4
Source: Valerie's Keepers
Source: Adapted from Fine Cooking
Have a great holiday weekend
Easy Chicken Piccata
For better results for the sauce, I recommend using canned concentrated chicken broth, not the ready-to-serve kind that is better for soups nor the powdered broth.
8 boneless, skinless, thin-cut (1/4 to ½ inch thick) chicken breast cutlets
Kosher salt and freshly ground black pepper
¼ cup flour, for dusting
2 Tbs olive oil, more as needed
3 Tbs capers, rinsed
2 medium cloves garlic, thinly sliced
1 ¼ cups lower-salt chicken broth
3 Tbs fresh lemon juice, more as needed
¼ cup chopped flat-leaf parsley
2 Tbs unsalted butter
1. Season chicken with salt and pepper and dredge in flour, shaking off excess.
2. Heat about 1 tbsp. of olive oil in a heavy skillet over medium-high heat.
3. When very hot, put your cutlets in the skillet, don't overcrowd the skillet, you can sear your cutlets in two batches.
4. Cook your cutlets about 2-3 minutes per side. Set aside.
5. Add 1 tbsp. of olive oil to your skillet than add your capers and garlic and cook for 1 minutes until fragrant.
6. Add your chicken broth and lemon juice and let reduce for about 3-4 minutes. Turn off the heat and set aside.
7. Add the butter and half of your parsley and mix well. Put the chicken back in the skillet and coat well with the sauce.
8. Sprinkle the rest of the parsley over the chicken and you're ready to serve.
Servings: 4
Source: Valerie's Keepers
Source: Adapted from Fine Cooking
Have a great holiday weekend
Will have to try this!
ReplyDeleteMe too, next week maybe JoJo. It certainly looks easy enough. Making another Pavlova for dessert tonight and adding toasted almonds.
DeleteSprinkle the rest of the parsley over the chicken and you're ready to serve.
ReplyDeleteหนังออนไลน์