Chicken Piccata

Name: Chicken Piccata
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets; 118 milliliters flour; 0 teaspoons salt; 1 pinch Pinch ground black pepper; 3 Tbsps grated Parmesan cheese; 4 Tbsps extra virgin olive oil; 4 Tbsps butter; 118 milliliters chicken stock or dry white wine (such as a Sauvignon Blanc); 2 Tbsps lemon juice; 59 milliliters brined capers; 2 Tbsps fresh chopped parsley

Chicken Piccatan is a main course that serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 28g of fat, and a total of 376 calories. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up chicken breast halves, parsley, parmesan cheese, and a few other things to make it today.

Instructions

Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.

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Chicken Cutlet

If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

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Meat

Wrap

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Plastic Wrap

Dredge cutlets in seasoned flour with Parmesan:

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Seasoned Flour

Parmesan

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

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Chicken Pieces

Parmesan

Pepper

All Purpose Flour

Water

Salt

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.

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Olive Oil

Butter

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Frying Pan

Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side.

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Chicken Pieces

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Frying Pan

Remove the chicken from the pan and reserve to a plate.

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Whole Chicken

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Frying Pan

Cook the other breasts in the same manner, remove from pan.

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Frying Pan

Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

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Sauce

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Roasting Pan

Oven

Add stock or wine, lemon juice, capers, reduce by half, stir in butter:

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Lemon Juice

Butter

Capers

Stock

Wine

Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.

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Chicken Stock

Lemon Juice

White Wine

Capers

Sauce

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Spatula

Frying Pan

Whisk in the remaining 2 tablespoons of butter.

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Butter

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Whisk

Plate the chicken and serve with the sauce poured over the chicken.

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Whole Chicken

Sauce

Sprinkle with parsley.

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Parsley

Equipment

Ingredients

Servings:

boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets 118milliliters

flour 0teaspoons

salt 1pinch

Pinch ground black pepper 3Tbsps

grated Parmesan cheese 4Tbsps

extra virgin olive oil 4Tbsps

butter 118milliliters

chicken stock or dry white wine (such as a Sauvignon Blanc)2Tbsps

lemon juice 59milliliters

brined capers 2Tbsps

fresh chopped parsley

Recommended wine: Sauvignon Blanc, Gruener Veltliner

Sauvignon Blanc and Gruener Veltliner are my top picks for Chicken Piccata. Both Grüner Veltliner and Sauvignon Blanc have citrus and herbal flavors that complement chicken piccata's lemon and parsley. The Domaine de la Pauline Sancerre with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.