Chicken Piccata
Submitted By: Chef Ruthann Kostadinov
Serving Size: 8
Ingredients ½ cup flour
3 Tbsp. olive oil
½ cup dry white wine
¼ cup fresh lemon juice
¼ cup drained capers
1 cup Kitchen Basics® Unsalted or Original Chicken Stock
4 boneless skinless chicken breast, butterflied & pounded thin
1 Tbsp. softened butter
1 Tbsp. flour
¼ cup chopped fresh parsley
Directions Sprinkle chicken with salt and pepper. Dip chicken into flour to coat; shake off excess. Heat 3 Tbsp. oil in heavy large skillet. Add 2 chicken breasts and cook until golden and cooked through, about 3-5 minutes per side. Transfer chicken to platter and keep warm. Repeat with remaining chicken, adding more butter and oil as needed.
Add chicken stock, wine, lemon juice to skillet and boil for 5 minutes. Mix 1 Tbsp. butter and 1 Tbsp. flour in small bowl until smooth. Whisk in butter-flour mixture 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.
Nutritional Information - click here for nutritional key.
