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Chicken Piccata Recipe

Chicken Piccata Recipe
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Cooking Time : 20 minutes
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Prepare the ingredients before making Chicken Piccata in your home. Then, follow these steps below to serve Chicken Piccata for your family or friends.

Ingredients: Chicken Piccata

  • 1/2 cup flour
  • 1/4 tsp italian seasoning
  • 1/4 tsp pepper
  • 1/4 cup parmesan cheese
  • 1 1/2 lb boneless skinless chicken breasts
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 large minced shallot
  • 2 clove minced garlic
  • 2 tsp capers, rinsed
  • 2 red chilis, sliced
  • 1/2 cup dry white wine
  • 1/2 cup low sodium or homemade chicken stock
  • 1/4 cup fresh lemon juice
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tbsp heavy cream
  • 1 tbsp cold butter, salted or usalted
  • 1/4 tsp black pepper and salt to taste

How to Make Chicken Piccata

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Chicken Piccata in your home by yourself.

    Step 1
  • Combine flour, parmesan cheese,black pepper and italian seasoning in a bowl.
  • Step 2
  • Pound chicken breast between two sheets of plastic wrap to a even 1/4 inch thickness
  • Step 3
  • Heat butter and oil in large skillet , put each chicken breast in flour mixture bowl just to lighlty coat and dry cicken. This is a very light coating, more o a seasoned rub. Add chicken to hot oil/ butter in skillet, do not crowd. Cook for about 3 miutes for each side, add more olive oi if needed and cook until golden, remove to plate and tent with foil to keep warm.
  • Step 4
  • Into skillet where chicken was cooked add shallot, garlic and chilis, cook just until soft, 1 miniute, add white wine and deglaze pan by scraping bottom of pan and reducing wine to almost gone. Add chicken broth, lemon juice, and cream, the 1/4 teaspoon black pepper and bring to a boil and cook a few minutes until a light sauce, add capers, parsley and chives, Turn heat to low and whisk in butter. Taste sauce add salt just if needed. Serve sauce over chicken.
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