QUICK & EASY CHICKEN PICCATA RECIPE

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CHICKEN PICCATA RECIPE

Prep: 10 min; Cook: 10 min
Easy
Serves 4

This quick and easy chicken piccata recipe is also very tasty.

2 Boneless chicken breasts sliced in half or 3 slices
2 TBS Butter
1 TBS Olive OIl
1/4 cup flour
3/4 tsp paprika
3/4 - 1 cup dry white wine
3 TBS lemon juice
Salt
Freshly ground pepper (white or black) to taste
1 TBS Butter (for sauce at finish)
3 TBS capers

Chef's knive; platter for dredging; sautée pan.

RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers.

POUR pan juices over chicken. Serve.

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One of our favorite cookbooks:

How To Cook Everything: Simple Recipes for Great Food

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