chicken piccata

How To Make chicken piccata

• 1

  Cut chicken breasts in half lengthwise so you end up with 6 cutlets, pound to 1/4 inch thickness and cut into scaloppinis.
• 2

  Place a large skillet over medium/high heat. Add 2 or 3 Tbsp of canola oil. Add more if needed during frying.
• 3

  While oil is heating, add the flour, salt and pepper to a shallow dish.
• 4

  Dredge chicken to coat with flour, shaking off the excess. Cook in hot oil until browned, turning halfway through. Remove to a serving platter; keep warm.
• 5

  In the same skillet, add 2 Tbsp. butter and garlic. Saute for a few seconds until garlic is fragrant. Don't burn!
• 6

  Add wine to deglaze the pan. Cook until wine has reduced by 3/4.
• 7

  Mix chicken broth with cornstarch until smooth. Pour into skillet. Add lemon juice and rinsed capers. Simmer 1 minute until thickened. Salt and pepper to taste.
• 8

  NOTE: This sauce shouldn't be terribly thick, I just like to thicken it a tad so it sticks to the chicken. If it is too thick, you can add more broth to thin it out a little.
• 9

  Remove from heat and melt remaining 1 Tbsp butter into sauce.
• 10

  Place chicken into sauce and make sure all the pieces are covered, then remove chicken from sauce and place on to platter.
• 11

  Drizzle some sauce and capers over chicken and garnish with lemon slices and fresh parsley.
• 12

  Serve with creamed potatoes or rice and a green vegetable. I think asparagus or fresh green beans are very nice with this dish!
• 13

  Enjoy!
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