chicken piccata

Name: Chicken Piccata
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoon(s) olive oil, divided; 6 - chicken cutlets; - salt & pepper (to taste); 1 tablespoon(s) butter; 2 - shallots, chopped; 4 clove(s) garlic, chopped; 1 tablespoon(s) cornstarch; 1/2 cup(s) dry white wine; 1/4 cup(s) freshly squeezed lemon juice; 1 cup(s) chicken broth; 1/4 cup(s) capers, drained; 1 box(es) (16 ounce) penne pasta, cooked following package directions; 1 tablespoon(s) freshly snipped chives; - fresh sliced lemon

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This is a classic chicken recipe. So simple, so good and so easy!

►

(1 rating)

yield 6 serving(s)

prep time 10 Min

cook time 25 Min

method Stove Top

Ingredients For chicken piccata

2 Tbsp

olive oil, divided
6

chicken cutlets
salt & pepper (to taste)
1 Tbsp

butter
2

shallots, chopped
4 clove

garlic, chopped
1 Tbsp

cornstarch
1/2 c

dry white wine
1/4 c

freshly squeezed lemon juice
1 c

chicken broth
1/4 c

capers, drained
1 box

(16 ounce) penne pasta, cooked following package directions
1 Tbsp

freshly snipped chives
fresh sliced lemon

How To Make chicken piccata

1
In a large deep skillet heat 1 Tbsp olive oil over medium heat. Season cutlets with salt and pepper and brown on both sides, about 5 minutes. Remove chicken from the pan and keep warm. In the same pan, melt butter and add remaining 1 Tbsp olive oil. Add shallots and saute for 2 minutes; add garlic and saute for 1 minute longer.

2
Whisk in cornstarch and cook for 1 minute. Add wine, lemon juice and broth and whisk until liquid begins to thicken. Stir in capers. Remove 3/4 cup sauce and toss with hot pasta.
3
Return cooked cutlets to the pan and spoon sauce over the top heating through for about 2 minutes. Pour pasta onto large serving platter and top with cutlets. Sprinkle chives over the top and add fresh lemon slices.
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