Chicken Piccatta

Chicken Piccatta

Have you ever been chatting with a friend and before long you’re sharing recipes with each other? A couple of my favorite recipes that I make were given to me verbally in just that manner. This dish is just such a recipe. The original called for a full stick of butter. However, I now use a butter and olive oil combo and I use much less. I have made some other tweaks, and this is the version I make on occasion. By the way, this recipe is great for unexpected company, since you can make the chicken stretch further by pounding it out. This would go great with pasta or rice.

Chicken Piccatta
3 chicken breasts
1/2 cup flour (all-purpose, whole wheat, cassava, coconut, or gluten-free blend depending on dietary needs)
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
3 tablespoons butter
juice of one lemon
1/2 cup chicken broth (or homemade chicken stock)  
splash of Chardonay (optional)

1. Cut each breast into 4 smaller slices and pound out to 1/4 inch thickness.

2. Mix flour, salt and pepper in a bowl and dredge the chicken pieces shaking off excess flour.

3. Heat oil and butter in pan for 1 minute, and turn oven on to warm setting.

4. Cooking chicken over medium heat in batches, brown the first side until the color you want is achieved and flip until the second side is browned. Keep each batch in the oven on a plate until all the chicken is cooked.

5. Add the juice of one lemon and 1/2 cup of chicken broth to the cooking pan, heat on high until reduced by half. (Sometimes I add a generous splash of Chardonnay if I have it on hand).

6. Either add the chicken back to pan and gently toss to coat with sauce or pour the sauce over the chicken. Sprinkle with fresh parsley and serve with rice or pasta.  

Note: I had two artichokes on hand so I cooked them up and diced the hearts in the pan…just did it on a whim and it really added a nice touch.

This recipe has no ratings just yet.

Chicken Piccatta

May 5, 2009
: 4-6
: 20 min
: 30 min
: 50 min
: Intermediate

By:

Ingredients
  • 3 chicken breasts
  • 1/2 cup flour (all-purpose, whole wheat, cassava, coconut, or gluten-free blend depending on dietary needs)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • juice of one lemon
  • 1/2 cup chicken broth (or homemade equivalent)
Directions
  • Step 1 Cut each breast into 4 smaller slices and pound out to 1/4 inch thickness.
  • Step 2 Mix flour, salt and pepper in a bowl and dredge the chicken pieces shaking off excess flour.
  • Step 3 Heat oil and butter in pan for 1 minute, and turn oven on to warm setting.
  • Step 4 Cooking chicken over medium heat in batches, brown the first side until the color you want is achieved and flip until the second side is browned. Keep each batch in the oven on a plate until all the chicken is cooked.
  • Step 5 Add the juice of one lemon and 1/2 cup of chicken broth to the cooking pan, heat on high until reduced by half. (Sometimes I add a generous splash of Chardonnay if I have it on hand).
  • Step 6 Either add the chicken back to pan and gently toss to coat with sauce or pour the sauce over the chicken. Sprinkle with fresh parsley and serve with rice or pasta.  

Leave a Reply

Your email address will not be published. Required fields are marked *


Verified by MonsterInsights