Brendan O'Connell
April 7, 2014

Chicken Piccata

  • Boneless, skinless chicken breast
  • Parmesan cheese
  • Flour
  • Salt and pepper
  • Olive oil
  • Butter
  • White wine
  • Lemon juice
  • Capers
  • Fresh chopped parsley

You want the chicken halves to be thin. Cut the chicken breast halves, butterflying them open. If too thick, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

Mix flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Be generous with butter. Heat olive oil and butter in a large skillet on medium high heat. Do not crowd the pan so add only half of the chicken pieces. Brown well on each side, about 3-4 minutes per side. Remove the chicken to a plate and cook the other breasts. Remove from pan and cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Reduce heat, add white wine, lemon juice, and capers to the pan. Reduce the sauce by half. Whisk in butter til sauce thickens. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Serve with mashed potatoes. 

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