Chicken Piccata
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil2 large
Egg1 cup
All-Purpose Flour1 cup
Grated Parmesan6 tbsps
Butter1 clove
Garlic (minced)1 cup
Chicken Broth1.5 tbsps
White Wine Vinegar1 tbsp
Lemon Juice (or more fresh)2 tbsps
Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
Heat the olive oil on the stovetop in a large skillet over medium heat
3
Beat the eggs in a shallow bowl
4
In a separate dish, mix the flour and Parmesan
5
Dredge the chicken pieces in the eggs and then in the flour-cheese mixture
6
Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts
7
Cook until browned, 3 to 4 minutes on each side
8
Transfer the chicken to a platter and set aside
9
Cook your chicken in batches if they don't all fit comfortably in the pan
10
Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings
11
Saute the garlic for 30 seconds, being careful not to burn it
12
Add the chicken broth and capers to the skillet, stirring to mix
13
Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes
14
Add the vinegar and lemon juice and heat through
15
Return the chicken to the skillet, spooning some of the sauce over the chicken
16
Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 8 to 10 minutes
17
Sprinkle with chopped parsley and serve