Recipes For Grown Ups

Chicken Piccata

Created By: Chef Rebecka Evans | Photo By: Rebecka Evans ~

Enjoy these delicious Italian fried chicken cutlets braised in butter, capers, white wine, and lemon sauce. Serve with your favorite pasta for a hearty and filling meal!


Chicken Piccata

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Yield: 4 servings

Ingredients:
  • 4 chicken breasts pounded to about 1/4 inch thick, or cut thinly
  • 1/2 cup all-purpose flour
  • 1/2 cup parmesan cheese, grated
  • 1 lemon, zested
  • 1 tablespoon olive oil (more as needed)
  • 3 tablespoons butter (more as needed)
  • Salt and pepper (to taste)

For the sauce:

  • 1/4 cup butter
  • 1-1/2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup Pinot Grigio, or other crisp white wine
  • 1/2 lemon, juiced (about 1-1/2 tablespoons)
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges
Instructions:
  1. Combine the flour, parmesan cheese, lemon zest, salt, and pepper. Dredge the chicken in this mixture.
  2. Heat olive oil in a heavy-bottom skillet over medium-high heat. Melt 1 tablespoon butter in hot oil.
  3. Add two or three breaded chicken cutlets to the hot pan. Cook 4-5 minutes per side or until just cooked through. Cook chicken in batches, adding more butter and oil as necessary. Remove cooked chicken to a pan and keep warm.
  4. After the chicken is cooked, melt 1/4 cup butter in the same pan. Add flour and make a roux. Whisk until smooth. Cook 1-2 minutes.
  5. Gradually stir in chicken broth, whisking after each addition until smooth.
  6. Add lemon juice, white wine, and capers. Simmer 3 minutes, whisking occasionally.
  7. Add the cooked chicken back to the pan and simmer for 3-4 minutes. Stir in parsley and serve with your favorite pasta.

NOTES:

For best results, use a good drinking wine. Remember if you wouldn’t drink it, don’t cook with it. I used a delicious Pinot Grigio that I also served with the meal.

For low carb version, substitute zucchini noodles or cauliflower rice for the pasta.

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Chef Rebecka Evans

Rebecka Evans is a highly acclaimed competitive home cook, food blogger, Freelance Food Writer, and recipe developer. She is a proud mother of five and a grandmother to eight. Evans is showcasing her culinary skills as a Top 20 contestant on MasterChef: Generations Season 14. In 2017, she achieved the prestigious title of Bacon World Champion at the World Food Championship and emerged victorious on Food Network's Home Sweet Grandma episode of CLASH OF THE GRANDMAS 2016. In addition to her culinary talents, Rebecka is a trained classical vocalist with a passion for opera. Explore her blog, follow her MasterChef journey, and dive into her extensive recipe collection. http://athomewithrebecka.com

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