Friday, June 21, 2013

Chicken Piccata™

This is an easy version of chicken piccata.

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 1  1/2 T fresh lemon juice (adjust to taste)

1/2 c dry white wine
1 clove garlic, crushed and chopped
1/2 tsp dried parsley

In a dish combine: flour, salt, pepper. Mix with fork.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 5 min. Flip over and cook chicken on other side for 4 - 5 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add wine, lemon juice, parsley and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.

Serves 4


Ashley @ Wishes and Dishes said...

This is one dish I love out at restaurants but have never tried at home. Now I really want to try making it! Great recipe :)

Dawn said...

I love how easy this version is!

Evelyne CulturEatz said...

I never made it either at home but sounds delicious and simple. Got to try it.

Caroline said...

Chicken Piccata is one of my favorites! Looking forward to trying this!