chicken piccata
(1 RATING)
This recipe is from a restaurant called "Fried Green Tomatoes" in Galena, Illinois. We visit every year in the fall for our anniversary when the views are spectacular! This version is simple and has no garlic which hubby cannot have. I'm sure you could add it if you'd like! I have made it on special occasions as a nice "surprise"...
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prep time
25 Min
cook time
20 Min
method
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yield
Ingredients
- 1 3/4 pounds whole skinless boneless chicken breasts
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
- 2 tablespoons white wine
- 1 tablespoon extra virgin olive oil
- 1 tablespoon capers, drained
How To Make chicken piccata
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Step 1In a large, heavy skillet heat 1 tablespoon of butter and the oil over moderately high heat until the foam subsides.
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Step 2In the fat, saute the chicken pieces, seasoned with salt and pepper for one minute on each side or until they are cooked through.
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Step 3Pour off the fat in the skillet and add the remaining 1 tablespoon butter, wine and lemon juice. Bring mixture to a boil.
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Step 4Stir in capers, salt and pepper to taste and spoon the sauce over the chicken.
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