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Chicken Piccata
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4 chicken breasts pounded thin
juice of 2 lemons
1/2 cup of white wine
1 cup chicken broth
3 tablespoons of butter
flour spread on a plate for dredging
salt and pepper to taste
1/2 cup of olive oil
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1. Dredge each chicken breast in flour to coat and shake off excess.
2. Heat oil in a large saute pan set on medium heat.
3. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.
4. Drain the oil and add butter, wine, lemon, salt and pepper.
5. Cook for 1 minute.
6. Add the chicken broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken).
7. Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.
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Preparation Time: 20 minutes |
Serves: 4 |
| Recipe Origin: Italy |
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Submitted by: |
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The Italian Chef
New York
United States |
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| This recipe has been viewed 15229 times. |
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