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chicken piccata recipe

Written on Tuesday, September 13, 2016 | 12:14:00 PM



makes: 4 servings (2 chicken pieces and 2 tablespoons sauce each)

prep: 25 minutes  cook: 14 minutes

Ingredients : 
- 1⁄3 cup flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound skinless, boneless chicken breast halves
- 4 teaspoons olive oil
- ¾ cup reduced-sodium chicken broth
- 1⁄3 cup dry white wine or reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon butter
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 3 cups steamed fresh broccoli rabe (optional)

Preparation Method :
1) In a shallow dish combine flour, salt, and pepper. Cut chicken into eight pieces. Place chicken pieces, one at a time, between two pieces of plastic wrap. Starting from the center, use the flat side of a meat mallet to lightly pound chicken to 1⁄8-inch thickness. Coat chicken with flour mixture.

2) In an extra-large nonstick skillet heat 2 teaspoons of the olive oil over medium-high heat. Add half of the chicken to the skillet. Cook for 4 minutes or until no longer pink, turning once. Remove from skillet to a serving dish; cover to keep warm while cooking remaining chicken. If necessary, carefully wipe skillet clean with paper towels. Repeat with remaining chicken and oil. Carefully wipe skillet clean with paper towels.

3) Remove skillet from heat. Add chicken broth and wine to the skillet. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 6 to 8 minutes or until reduced to ¼ cup. Stir in lemon juice, capers, and butter. Stir until butter is melted. Spoon sauce over chicken in serving dish. Sprinkle with Parmesan cheese and parsley. If desired, serve with steamed broccoli rabe.




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