Chicken Piccata
Servings
4 Servings
Ingredients
- 4 chicken breast halves boneless and skinless
- 1 1/2 tablespoon flour plus more as needed
- 2 tablespoon olive oil
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 1/4 cup drained capers
- 1/4 cup chopped fresh parsley
Instructions
- Place chicken between 2 large sheets of plastic wrap. Using meat pounder, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place flour in shallow bowl. Dip chicken into flour to coat; shake off excess.
- Heat 1 tablespoon oil in each a heavy large skillet. Add 2 chicken breasts to the skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with another tablespoon of oil and 2 chicken breasts.
- Bring wine, lemon juice and broth to boil in the skillet over medium-high heat. Whisk in the rest of the flour and boil until sauce thickens slightly, about 2 minutes. Stir in capers, and parsley. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
can i use dark chicken cutlets instead of chicken breasts? or what about fish filets?
Thanks so much for this kind and friendly comment, I am so glad it worked well fo ryou.
Thank you so much for this amazing recipe. I am not Jewish, or require dairy free, but one of our Pastors has a child that is severely allergic to dairy. I KNEW that a Kosher recipe would be okay to make for them, but I had no idea it would be so DELICIOUS! My Pastor’s mother in law helps take care of their 7 children and recently had a major stroke. I offered to cook a meal but was afraid it would not be as tasty. Silly me! God’s plan for His people would have to be perfect. God Bless you and thank you again! ~ Liz
Love the site!
I make something similar. Before I cook the chicken breasts I saute a lot of sliced mushrooms. I was planning to make this for Shabbat and add, besides the mushrooms, some artichoke hearts. Yum.