May 4, 2011

Lemony Chicken Piccata

I just made this dish for my daughter's first Holy Communion party this past Sunday and it came out wonderful. I actually took a low calorie recipe and beefed it up by putting the butter back into it. I also added fresh parsley along with the traditional capers. This recipe serves four but since I was serving a large amount of people I decided to cut each of the chicken breast into thirds after pounding out the meat. Try to get the chicken as even as possible when pounding, this will help to insure that all the meat will cook evenly.


4 boneless, skinless chicken breast
 (rinsed, patted dry and pounded out into 1/4 - 1/2 in thickness)
1/4 c/ all-purpose flour seasoned with salt and pepper
olive oil for sautéing
2 T butter
2 T all-purpose flour
1/2 c. chicken broth
1/4 c juice from fresh lemons
1/4 c. dry white wine
2 T capers
1 T. chopped flat leaf parsley


Heat oil in pan and dredge the chicken in the flour and place in pan. Sautee both sides of the chicken until it is a light golden color, about 2-4 minutes on each side depending on how hot your oil is. Remove from pan and place in baking dish. Add butter to pan and let melt. Then add the 2 T. of flour and make a rough. Add the broth and let thicken a little then add the lemon juice and the wine and let mixture to continue to thicken. If you prefer a thinner sauce add more broth to the mixture. Once it is heated through, add the capers and parsley and pour over the chicken, bake in an oven preheated to 350 degrees F. for 20 minutes. You may want to add more parsley for garnish. 

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