Chicken Piccata
Rated 5.0 stars by 1 users
Category
Dinner
Servings
2
Serve over cooked spaghetti, linguine, rice or potatoes along with your favourite vegetables.
Ingredients
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2 boneless skinless chicken breasts, cut in half to make 2 thin cutlets
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½ c flour
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2 ½ tbsp grated parmesan cheese
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2 tbsp olive oil
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salt and pepper
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¼ c butter
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2 garlic cloves, minced
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1 ½ tbsp flour
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1 c chicken broth
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1 ½ tbsp lemon juice
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½ c white wine (or broth)
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3 tbsp capers, drained and rinsed
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2 tbsp flat parsley, chopped
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Cooked pasta, or your choice
Sauce
Directions
Combine the flour, parmesan cheese, salt and pepper in a shallow bowl. Coat the chicken breast with the flour, shake off the excess.
Heat the oil, cook the chicken in 2 batches for 4-5 minutes per side. Remove to a dish and keep warm in a 225°F oven.
In the same skillet, melt the butter with the garlic. Add the flour and whisk for 2 minutes until smooth. Gradually add the broth, whisking with each addition. Add the lemon juice, wine and capers. Simmer for about 3 minutes. Add the chicken to the sauce and simmer for about 3 minutes. Season with salt and pepper, add the parsley and serve over cooked spaghetti or linguine (or your choice.)