My Chicken Piccata

Serves: 4 


8 skinless, boneless chicken cutlets
1 egg
Zest of 1 Lemon
4 lemon slices
1/2 cup Lemon juice
1 1/2 cups chicken broth
1/2 cup White Wine
1 1/2 Tbs Parsley
3 Tbs Extra Virgin Olive Oil
4 Tbs Butter
1/4 cup all-purpose flour
1 Tbs small Capers (or no Capers)
1 tsp Sweet Paprika
Salt and Pepper


In a small bowl, beat the egg, a few tbs of water, salt and pepper. Set aside.

In a pie plate mix together the flour, 1 Tbs of the parsley and Paprika. Dip the chicken in the egg, then in the seasoned flour. Shake off excess.

In a large skillet, melt 3 Tbs of the butter and the olive oil. Add in the chicken 2 at a time until lightly browned and crispy. Remove the chicken and put aside on a wire rack.  Drain off excess oil left in pan, but don't scrape the bottom. In the same pan, add the rest of the butter, the rest of the parsley and the white wine. Scrape the bottom and sides of pan to release all the brown pieces (they have all the flavor). 

Simmer about 5 mins to cook out the alcohol and then add the lemon zest (or capers if you are using them), chicken broth and all of the remaining Lemon juice. Simmer until the sauce thickens (about 10 mins). Add the chicken back in, top with lemon slices, cover and let simmer for 5 more minutes. Add Capers or a little sprinkle of parsley and serve!

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