CHICKEN PICCATA
Prep: 5 min. Cook: 20 min. Serving: 4 servings
Ingredients
- 4 chicken breasts pounded to about 1/2 inch thick or cut in half crosswise
- 1/2 cup flour
- 1 lemon zested
- 2 tablespoons olive oil more as needed
- Salt & pepper to taste
Sauce
- 1/4 cup butter
- 1 1/2 tablespoons flour
- 1 cup chicken broth
- 1/2 lemon juiced (about 1 1/2 tablespoons)
- 1/2 cup white wine or chicken stock
- 3 tablespoons capers drained
- 2 tablespoons fresh parsley chopped
Instructions
Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture
Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through.
Cook in batches if you cannot fit into pan.
Remove from pan and place in a dish to keep warm.
In the same pan, melt 1/4 cup butter and add flour to create a roux.
Whisk until smooth.
Cook 1-2 minutes.
Gradually stir in chicken broth whisking after each addition until smooth.
Add lemon juice, white wine and capers.
Simmer 3 minutes, whisking occasionally.
Add chicken back to pan and simmer 2-3 minutes.
Stir in parsley and serve over pasta.
Serve while warm.
More Information
| Gluten Free | No |
|---|---|
| Organic | No |
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