Real Recipes From Real Home Cooks ®

chicken piccata by pattycake

★★★★★ 1
a recipe by
Patty Sandifer Baskin
Walterboro, SC

This is an adaptation of several recipes that I tweaked. I hope you enjoy it as much as we did

★★★★★ 1
serves 6
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For chicken piccata by pattycake

  • 6
    boneless skinless chicken breasts
  • to taste
    salt and pepper
  • 1/2 c
  • 4 Tbsp
  • 4 Tbsp
    vegetable oil
  • 1/4 c
    lemon juice
  • 1/2 c
    white wine
  • 1/4 c
    capers, rinsed

How To Make chicken piccata by pattycake

  • 1
    Pound out chicken to desired thickness. Salt and pepper chicken,then roll in flour
  • 2
    Melt 2 tbsp butter and 4 tbsp oil in heavy skillet. place floured chicken and cook on both sides til browned and done. You may have to reload the pan a couple of times. Drain chicken pieces on paper towel and set aside or put on heat resistant pan, cover loosely with foil and place in 200 degree oven to stay warm.
  • 3
    Add lemon juice and wine to skillet, scraping up browned bits from bottom of pan. Boil, stirring occasionally until thickened, about 5 minutes. If not thick enough, mix a scant amount of cornstarch with a small amount of lemon juice and add to pan til thick. Remove from heat, stir in capers and remaining 2 tbsp of butter. Cook, stirring til butter melts. Season with salt and pepper, Pour sauce over chicken and serve. This is really good served over angel hair pasta.