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Chicken Piccata Recipe

   
 

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     Chicken Piccata

Category   Entrees - Maindishes
Sub Category   None
Servings   3-6
Preptime   20 minutes

Ingredients
2 large boneless chicken breasts
1.5 cups flour
2 cloves garlic, minced
1/4 cup shallot
1/2 cup white wine
2.5 cups chicken broth or stock
1 cup light whipping cream
2 cups egg noodles
2 lemons
 
3 tbs butter
1/2 3.5oz jar capers, rinsed
2 tbs fresh minced parsley
1 tsp poultry seasoning
1 tbs olive oil
Salt and Pepper

Instructions
Cut each chicken breast into thirds by cutting it in half and setting the thin end to the side, then cut the fat end in half so you end up with about three equal size pieces. Flatten a bit if needed so they are all about the same thickness. You now have 6 pieces of chicken. In a shallow dish pour the flour, the poultry seasoning and salt and pepper; maybe a tsp of each. Reserve about two tbs of the flour mixture. In a large deep frying pan melt half 2tbs of butter and the olive oil over medium heat. When the oil begins to sizzle it is ready to add the chicken.
Meanwhile salt and pepper each side of the chicken pieces then dredge piece by piece in the flour mixture and add to the pan. Cover and cook for about 5 minutes on each side or until golden brown. Resist the urge to constantly turn, you should turn each piece of chicken once. Remove the chicken from the pan to a plate and loosely cover with foil. Add the rest of the butter, garlic, shallots and sauté for 2 minutes. Add the wine and 2 cups of chicken broth, scraping up the browned bits and simmer over medium heat for about 2 minutes. Whisk in the reserved flour mixture with remaining 1/2 cup of chicken broth, beat out any chunks; slowly stir in the mixture. Next slowly add your cream.
Now, zest the lemons before slicing them in half, then squeeze the juice into a small bowl and remove the seeds before adding the juice and zest to the sauce. Simmer the sauce for about 3 to 4 minutes or until slightly thickened and reduced. Add a pinch of parsley and the capers. Add the egg noodles to the sauce and stir. Return the chicken to the pan and cook for approximately 12-15 minutes or until the pasta is done. Sprinkle with the parsley just before serving.
I like to prep everything before I start on the chicken. This way my minced garlic, diced shallot, lemon juice, lemon zest and other ingredients are waiting in small bowls for when the time comes to add them. IMPORTANT- Cut the chicken broth and cream in half if making the egg noodles separate or not using egg noodles.
Serving Suggestions
Serve with Egg Noodles or Mashed Potatoes, any green can also be added as well as a bread.


Originally Submitted
8/17/2017





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