Different Chicken Piccata
Recipe and photo adapted from The Pioneer Woman.
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- thin sliced, boneless, skinless chicken breasts
- salt and pepper to taste
- 1/2 c
- 5 Tbsp
- 4 Tbsp
- olive oil
- 1 c
- white wine
- 3/4 c
- chicken broth
- 2 Tbsp
- lemon juice
- 3/4 c
- heavy cream
1Sprinkle salt and pepper on both sides of chicken breasts, then dredge in flour.
2Heat 2 tbsp. butter and 2 tbsp. of olive oil in a large skillet over medium-high heat.
Fry 2 of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side.
Remove to a plate, then add the other 2 tbsp. butter and olive oil.
Fry the other 2 breasts until golden. Remove to a plate.
After removing the chicken, have the heat on medium to medium-low.
Pour in wine and chicken broth and lemon juice.
3Whisk the sauce, scraping the bottom of the pan.
Allow sauce to cook until thickened and reduced by half.
Reduce heat to low and pour in cream.
Whisk together and allow to cook for 1 to 2 minutes until sauce thickens.
Put chicken back into skillet, and put sauce over chicken.
Let chicken simmer for 5 to 10 minutes.