Chicken Piccata 2

(from giuntafamily’s recipe box)

Quick & easy Italian classic!
Good served with Sauteed Zucchini and Tomatoes

Source: Mark Strausman, chef & owner of Campagna in NY City

Serves 2 people

Categories: Chicken Main Dish

Ingredients

  • 2 chicken breat halves, boned & skinned
  • 3 TBSP extra-virgin olive oil
  • All purpose flour, for dredging
  • Salt & freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 TBSP capers, drained
  • Juice of 1/2 lemon
  • 2 TBSP roughly chopped fresh flat-leaf parsley
  • 1/4 cup canned low-sodium chicken broth

Directions

  1. Place chicken breats between two pieces of plastic wrap. Using a meat tenderizer (kitchen mallot), slightly pound chicken breats to an even thickness.

  2. Dredge chicken breasts in flour, shaking to remove excess.

  3. In a large skillet over medium-high heat, heat olive oil.

  4. Add breasts & season with salt & pepper.

  5. Cook until golden brown, 2-3 minutes each side.

  6. Remove any excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock.

  7. Cook until heated through, about 2 minutes.

  8. Serve chicken with sauce from skillet & sauteed vegetables.

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