Focused recipe
Chicken Piccata
The name of this dish might sound intimidating in terms of preparation, but it’s not. Chicken Piccata is a good idea to prepare chicken.
Cuisine not specified Updated 5/15/2013
Ingredients
Measured from the catalog payload.
- 2 lbs flat boneless chicken breast cleaned
- 1/2 cup ap flour
- 5 teaspoons grated parmesan cheese
- 4 tablespoons bottled caper
- 1 teaspoon parsley flake
- juice of half a lemon
- 1/2 cup chicken broth
- 1/4 cup extra virgin olive oil
- 1/4 cup salted butter
- ground black pepper
Instructions
8 cooking steps
- Combine Parmesan cheese and flour in a mixing bowl. Add salt and pepper. Mix well.
- Dredge the flat chicken breast slices in the flour mixture.
- Melt half of the butter in a pan and then pour-in olive oil.
- When the mixture becomes hot, pan-fry the dredged chicken breasts for 3 to 4 minutes per side. Arrange the chicken in individual plates.
- Once all the chicken have been pan-fried, Make the sauce by pouring chicken stock on the same pan. Let boil.
- Add the lemon juice and capers. Stir while trying to scrape the left-over flour in the pan. Add the remaining butter and then cook for 2 minutes. Sprinkle ground black pepper to taste.
- Pour on top of the fried chicken breasts. Garnish with parsley flakes.
- Serve. Share and enjoy!
Catalog details
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Chicken No tags Public recipe Revision 1