Chicken Piccata


I N G R E D I E N T S

4 chicken breasts pounded to about

1/2 inch thick or cut in half cross-wise

2 cups all-purpose flour

salt to taste

freshly ground black pepper

2 tablespoons of olive oil

Sauce

1 1/2 tablespoons flour

1 cup chicken broth

1/2 lemon juiced (about 1 1/2 tablespoons)

1/2 cup white wine

3 tablespoons capers drained

2 tablespoons fresh parsley chopped

1 cup of heavy cream

1 lemon zested

1/4 cup butter

1 1/2 tablespoons flour

1 cup chicken broth

1/2 lemon juiced (about 1 1/2 tablespoons)

1/2 cup white wine

3 tablespoons capers drained

2 tablespoons fresh parsley chopped

1 cup of heavy cream


D I R E C T I O N S

Combine 1/2 cup of flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture.

Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook

in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm. In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes. Gradually stir in chicken broth whisking after each addition until smooth. Add lemon juice, white wine, heavy cream and capers. Simmer 3 minutes, whisking occasionally. Add chicken back to pan and simmer 2-3minutes. Stir in parsley and serve over angel pasta or desired side.

Salt & pepper to taste

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ADDRESS

San Diego, California

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