Chicken Piccata

4 Servings
Chicken Italian
lemon wine capers chicken Main Dish dinner Chicken Italian

4 boneless skinless cken breasts
1 stick ter
1 cup ur
1 tsp t
1/2 tsp per
1 cup k
3/4 cup very dry te wine
1 -2 fresh ons
1 tsp ers optional

In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.) Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.) Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently. Squeeze juice of 1/2 lemon through cheesecloth into sauce (add capers at this point if using them) and continue to stir until sauce has thickened slightly. (Note: Sauce should be tasted frequently, and more wine or lemon can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.) When sauce is ready, add chicken back to the pan and turn to coat. For serving: Remove chicken to serving platter and top with any additional sauce, parsley sprigs and lemon slices.


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Chicken Piccata

2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick

2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish

Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.


VIEW THE RECEIPT

Chicken Piccata

2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick

2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish

Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.


VIEW THE RECEIPT

Chicken Piccata

2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick

2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish

Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.


VIEW THE RECEIPT

Chicken Piccata

2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick

2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish

Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.


VIEW THE RECEIPT

Chicken Piccata

2 Servings
Chicken Italian
Chicken White Wine Lemon Italian Easy Quick

2 cken breasts pounded to 1/4" thickness
1/2 cup ur
1
1/2 Italian ad crumbs or Italian panko
4 tablespoons ter
1/2 of a on
1/2 cup te wine
1 sley to garnish

Heat skillet to just above medium and turn oven on to 250 degrees. Salt and pepper the chicken and then coat with breading. (Dredge through the flour, dip in egg, dredge through bread crumbs.) Saute chicken breasts in a small amount of olive oil in the skillet for 4-5 minutes per side, until golden brown. Place in warm oven. Melt butter in saute pan, scrapping the bottom of the pan to get the brown bits up. Add the juice of 1/2 lemon and the wine. Turn up the heat to medium high and reduce down to half until it's slightly thickened. (About 10 minutes). Plate chicken and pour the sauce over the breasts. Garnish with parsley.


VIEW THE RECEIPT