Idiot`s Kitchen Recipe – Chicken Piccata



Idiot`s Kitchen Recipe – Chicken Piccata
Idiot’s Kitchen Recipe – Chicken Piccata
Recipe from -­‐ Adapted from Giada De Laurentiis Ingredients: 2 chicken breast halves (boneless, skinless) ½ cup flour (GF is fine) 1 Tablespoon olive oil 3 Tablespoons butter, divided 1/3 cup lemon juice (from 2 lemons) ½ cup chicken broth 2 Tablespoons capers, drained & rinsed 1 Tablespoon fresh parsley, finely chopped Salt & Pepper Use a sharp knife to cut horizontally and evenly through 2 boneless, skinless chicken breast halves to make 4 thinner cutlets. Place each cutlet between 2 sheets of waxed paper and pound until uniform and about ¼ inch thick. Season the cutlets with salt & pepper. Place ½ cup flour on a plate or flat pan. Dredge the chicken cutlets lightly on both sides in the flour shaking off any excess flour. Melt 1 Tablespoon olive oil and 2 Tablespoons butter in a large non-­‐stick skillet over medium high heat. When the butter is foamy, add the breaded chicken cutlets to the pan and cook quickly until golden brown, about 3 minutes per side. Remove the browned cutlets to a plate and pour 1/3 cup lemon juice and ½ cup chicken broth into the pan. Add 2 Tablespoons of capers and use a wooden spoon to scrape up any browned bits from the bottom of the pan. When the sauce has just slightly reduced, return the chicken to the pan, reduce the heat to medium low, and simmer for 5 minutes until cooked through. Place the chicken on a serving platter or individual plates. Add 1 additional Tablespoon of butter to the sauce and stir to combine. Season to taste with salt & pepper then spoon the sauce over the chicken. Garnish with finely chopped fresh parsley. Serves 2 but is easily doubled or expanded. 

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