COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

chicken piccata

June 20, 2018

thinly sliced, breaded chicken cutlets fried up in butter and olive oil, served over a bed of buttered angel hair pasta and topped with a buttery sauce filled with garlic, shallots and capers. a delicious and easy dinner for friends and family. serve it alongside a big, fresh salad and crusty bread.  

chicken piccata

yields: 4 servings              prep time: 10 minutes              cook time: 20 minutes 

 

INGREDIENTS

4 boneless skinless chicken breasts 

½ cup all-purpose flour

½ tsp. kosher salt 

3 Tbsp. parmesan [optional]

freshly ground black pepper

4 Tbsp. butter, divided 

5 Tbsp. olive oil, divided 

¼ cup shallot, minced

4 garlic cloves, minced

½ cup dry white wine

2 Tbsp. lemon juice

½ cup chicken stock

¼ capers, rinsed

freshly chopped parsley 

1 lb. angel hair pasta

 

DIRECTIONS

Pat the chicken dry and slice each breast in half horizontally, butterflying them open.

If the chicken is not sliced thin enough, place a piece of plastic wrap over the top of it and pound it out with a meat mallet. 

Season the chicken with salt and pepper. 

In a shallow bowl, mix the flour, ½ tsp. salt and parmesan. 

Dredge each piece of chicken in the flour mixture until coated on both sides. 

Heat 2 Tbsp. of olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. 

When the butter and oil begins to sizzle, add 2 pieces of chicken and cook for 3 minutes or until chicken has browned.

Flip the chicken and cook the other side for 3 minutes. 

Remove and transfer to a plate. 

Add the 2 more Tbsp. oil and 1 Tbsp. butter and cook the last 2 pieces of chicken and set aside. 

*if there is too much leftover breading in the pan from the chicken, scoop some of that out, but leave the browned bits!

Heat remaining 1 Tbsp. olive oil in the pan. Add the minced shallots and sauté for 2 minutes, swirling consistently.

Add the minced garlic and sauté for another minute. 

Pour in the white wine; bring to a boil and scrap the pan to loosen the browned bits. 

Stir in the lemon juice and chicken stock and stir consistently until the liquid has reduced by half. 

Whisk in remaining 2 Tbsp. of butter and capers. 

Cook the pasta according the package instructions. 

Serve the chicken over the pasta, pour the sauce over the chicken and top with fresh parsley. 

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