Chicken Piccata

By zhanghengshuo

4 Person

30 Minutes

370 Calories

This classic Italian dish is full of the bright, tangy flavors of lemon, capers, and fresh green parsley. You need a skillet and some ingredients. Add olive oil and heat, put egg beat, flour, chicken and so on. Waiting for mines, done! I assure this dish will become your favorite.

Ingredients

1/2 c. All-purpose flour
2 Large eggs
2 tablespoons Butter
1 pound Thin-sliced chicken cutlets
1/4 c. Capers
2 tablespoons White wine vinegar
1 c. Chicken broth
1/2 teaspoon Finely chopped garlic
1 tablespoon Fresh lemon juice
2 tablespoons Fresh parsley, chopped
3 tablespoons Olive oil

Method

01

In 12-inch heat skillet, heat olive oil on medium.
02

Meanwhile, in a shallow bowl, beat eggs. Sprinkle flour onto a large plate. Dredge chicken in eggs, then in flour.
03

Add 1 tablespoon butter to olive oil in a skillet. When butter melts, add chicken in batches if necessary. Cook chicken 6 to 8 minutes or until browned, turned over once. Transfer to platter; set aside.
04

To drippings in skillet, add garlic and remaining 1 tablespoon butter. Cook garlic 30 seconds, stirring. Stir in broth and capers. Simmer on medium-low 3 to 5 minutes or until reduced by half. Stir in vinegar and lemon juice. Return chicken to skillet; spoon sauce over it. Cover; cook 8 to 10 minutes on medium or until chicken is cooked through (165 degrees F). Sprinkle with parsley to serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Chicken Piccata

3.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 370 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

1/2 c. All-purpose flour

2 Large eggs

2 tablespoons Butter

1 pound Thin-sliced chicken cutlets

1/4 c. Capers

2 tablespoons White wine vinegar

1 c. Chicken broth

1/2 teaspoon Finely chopped garlic

1 tablespoon Fresh lemon juice

2 tablespoons Fresh parsley, chopped

3 tablespoons Olive oil

03 Method

Step 1

In 12-inch heat skillet, heat olive oil on medium.

Step 2

Meanwhile, in a shallow bowl, beat eggs. Sprinkle flour onto a large plate. Dredge chicken in eggs, then in flour.

Step 3

Add 1 tablespoon butter to olive oil in a skillet. When butter melts, add chicken in batches if necessary. Cook chicken 6 to 8 minutes or until browned, turned over once. Transfer to platter; set aside.

Step 4

To drippings in skillet, add garlic and remaining 1 tablespoon butter. Cook garlic 30 seconds, stirring. Stir in broth and capers. Simmer on medium-low 3 to 5 minutes or until reduced by half. Stir in vinegar and lemon juice. Return chicken to skillet; spoon sauce over it. Cover; cook 8 to 10 minutes on medium or until chicken is cooked through (165 degrees F). Sprinkle with parsley to serve.

04 Author