Chicken Piccata
Ingredients:
2 chicken breasts (around 2lb chicken)
1-1 1/2 c ap flour
1/4 c grated parmesan cheese
Seasonings (salt, pepper, granulated garlic, granulated onion, oregano)
Sauce:
1 diced shallot
3 pressed garlic cloves
2 lemons
1/2 c white wine
1/2 c chicken broth
4 tbsp unsalted butter
3 tbsp capers + 1 tsp caper juice
Chopped parsley for garnish
Salt and pepper to taste
-Slice two chicken breasts in half. Now that you have four pieces pound until even. -Season with salt, pepper, oregano, garlic powder, and onion powder to your liking.
-Add flour, Parmesan, and a little seasoning to a bowl. Add the same seasonings we used on the chicken.
-Add chicken to flour mixture, dust off any excess flour.
-Add 1-2 tbsp olive oil to a pan. Warm to a medium heat. Sear chicken 2-4 minutes on both sides until golden.
-Remove chicken from pan. Scrape the pan, add shallot and garlic. Cook 1-2 minutes until fragrant not brown.
-Add white wine and the juice of one lemon juice. Lower heat to medium low. Let wine slightly reduce then add chicken broth and capers + caper juice.
-Whisk in butter little by little so the sauce emulsifies.
-Add chicken back to the pan. Season with salt and pepper. Add thinly sliced lemon for garnish. Top with fresh parsley. Cover a simmer 3-4 minutes.
-Enjoy with mashed potatoes, veggies, over pasta, or with rice.
This chicken picata is a perfect weekn night dinner. This takes no more than 30 minutes to make. I served with some mashed potatoes and asparagus on the side. I sliced two chicken breasts in half and then pounded them until they were even. Then I seasoned it and dipped in some flour. I also added a little seasoning to the flour and some parmesan. Then you’re going to sear a few minutes on both sides. Remove from the pan. Add some shallot, garlic, some white wine, lemon juice. Let it slightly reduce. Then you’re going to whisk and butter so the sauce emulsifies. Add some capers and fresh parsley. A pinch of salt and pepper. And then add the chicken back to the pan. Let it simmer just a few more minutes. And that’s it. I have the full recipe in the caption.