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Chicken Piccata is a restaurant favorite but so easy to make at home and even better... in one pan and about 30 minutes!
INGREDIENTS:
-for chicken-
3 chicken breasted, butterflied & pounded thin, seasoned with salt & pepper
1 cup all purpose flour + 1tsp salt, pepper and garlic powder
3tbsp olive oil
-for sauce-
1/2 cup dry, white wine (I used pinot grigio)
~1 cup chicken broth/stock
1 shallot
1/4 cup lemon juice
3 tbsp capers, rinsed
1tsp salt and pepper
6tbsp cold butter, cut into cubes
Handful of parsley, chopped
INSTRUCTIONS:
1. Pat dry, cut in half horizontally and butterfly chicken breasts. Pound thin (about 1/4" thick) and season both sides with salt and pepper.
2. Place all purpose flour in a bowl with salt and pepper and garlic powder. Dredge each chicken cutlet into the flour and shake off excess flour. Set chicken aside.
3. In a deep pan, add olive oil on medium-high heat. Once oil is heated, cook chicken on each side for 2 minutes, until browned. Repeat until all chicken is browned. Remove chicken and set aside.
4. Add shallots and sauté for about 30 seconds. Deglaze pan with white wine and chicken broth. Add lemon juice. Reduce down for about 2 minutes or until half the liquid is absorbed. Add capers, salt and pepper and mix.
5. Add chicken back in pan and cook another 2-4 minutes. Remove chicken from pan and place on a serving dish, leave sauce in pan.
6. Reduce heat to low and add cold butter. Keep stirring continuously until you create a velvety sauce once butter is fully melted. If needed, add 1/2tbsp flour for thickness.
Pour over chicken on serving platter. Finish with parsley. Enjoy!
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Chicken Piccata Is A Restaurant Favorite But So Easy To Make At Home And Even Better... In One Pan For Country: United States. City: Aurora, Cambridge, Daly City, Springfield, Tampa