Saturday, May 5, 2012

Recipe for Quick and Easy Chicken Piccata

Time: 15 minutes
Yield: 2 servings


  • 2 large boneless, skinless chicken breasts
  • Salt and freshly ground pepper, to taste
  • AP flour
  • 2 tablespoon olive oil
  • 1/4 cup dry white wine 
  • 1 teaspoon minced garlic
  • 1/2 cup chicken broth
  • 1 cup sliced mushrooms
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon drained capers
  • 2 tablespoon unsalted butter
  • Fresh lemon slices
  • Fresh parsley, chopped
  • Plastic wrap or waxed paper
  • Heat olive oil over med-high heat in a non-stick frying pan.
  • Slice each chicken breast in half horizontally to make thinner pieces.
  • Place the thin pieces between waxed paper or plastic wrap and pound to very thin (about 1/4 inch).
  • Sprinkle the chicken pieces with salt and pepper and dredge in the flour on both sides, shaking off any excess flour.
  • Brown and cook the chicken in the oil, about 2-3 minutes per side (depending on how thin you got them).
  • Remove from pan and keep warm.
  • Pour off any remaining oil and deglaze pan with wine, gently stirring for a minute to release the "brown bits" from the pan.
  • Add garlic, broth and mushrooms and cook for 2 minutes.
  • Add lemon juice and capers and cook an additional minute to warm through.
  • Return chicken and any juices to pan and heat for 1-2 minutes.
  • Plate chicken and then stir butter in to sauce.
  • Top chicken with sauce, chopped parsley and lemon slices.
If you like a lot of sauce, I would double the liquids but otherwise this recipe is perfect!