1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
1 large sweet onion, sliced
1 clove garlic, minced
1 cup reduced sodium chicken broth
¼ cup dry white wine
4 teaspoons drained capers
¼ cup chopped parsley
Instructions
Cut lemon in half. Juice half of it, and cut
the remaining half into thin slices. Cut
chicken breasts into 8 thin cutlets.
Whisk flour, salt and pepper in shallow dish or
pie plate. Dredge chicken in the flour mixture,
turning to coat. Discard 2 teaspoons dredging
flour and reserve the rest to thicken the sauce
in step 5.
Heat 2 teaspoons oil in a large non-stick
skillet over medium-high heat. Add half the
chicken and cook until the bottom is browned, 2
to 4 minutes. Turn over and continue cooking
until browned on the bottom, 2 to 3 minutes.
Set aside on a plate. Repeat with 2 teaspoons
oil and the remaining 4 pieces of dredged
chicken, adjusting the heat to medium-low to
prevent the chicken from burning. Transfer the
second batch of chicken to the plate.
Wipe out skillet with a clean paper towel. Add
the remaining 1 tablespoon oil and place the
skillet over medium-high heat. Add onion, and
cook, stirring often until soft and browned, 5
to 7 minutes. Add garlic, and cook, stirring
constantly until the garlic is fragrant and
just starting to brown, 30 to 90 seconds.
Sprinkle the remaining dredging flour over the
onion mixture and stir to coat. Stir in broth,
white wine, capers, the lemon slices and the
lemon juice, increase heat to high and bring to
a simmer, stirring constantly. Add the chicken
and any accumulated juices from the plate to
the skillet and turn to coat in the sauce.
Bring to a simmer while turning the chicken in
the sauce until the sauce is thickened, and the
chicken is completely cooked through and hot, 3
to 4 minutes. Stir in parsley, remove from the
heat and serve.
Serving
Suggestions
serve over angel hair pasta, Use Gluten free flour and pasta to make it Gluten Free
Originally Submitted
6/2/2015
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