chicken picatta. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Season the chicken breast pieces with salt and pepper and dredge them in flour.
Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. You can cook chicken picatta using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of chicken picatta
- It’s 2 lb of chicken or veal cutlets, pounded to 1/4" thick.
- It’s 1/2 cup of flour.
- You need 1 of salt and pepper.
- It’s 1 tbsp of olive oil.
- Prepare 2 tbsp of softened butter, divided.
- It’s 1/2 cup of chicken broth.
- It’s 1/3 cup of white wine.
- Prepare 1 of lemon, sliced paper thin.
- Prepare 1 tbsp of lemon juice.
- It’s 2 tbsp of capers, optional.
It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California Chicken Piccata. Use angel hair to complement the light—but powerful—sauce. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture. Repeat with remaining chicken and oil.
chicken picatta instructions
- heat olive oil and 1 tablespoon butter in saucepan..
- season cutlets with salt and pepper. dip each in flour and shake off excess. saute until golden on each side..
- remove cutlets to a plate. pour off most of the pan drippings, leaving only a thin film. add broth and wine and boil briskly for 2 minutes, scraping up brown bits..
- return cutlets to pan and arrange lemon slices over top. cover and simmer on low 10-15 minutes, or until tender..
- transfer cutlets to a heated platter and surround with lemon slices..
- add capers, if using, to pan and boil briskly until reduced to a syrupy glaze. swirl in remaining tablespoon soft butter and lemon juice. pour over cutlets..
Chicken Piccata (or any piccata such as veal piccata) is a dish that features meat pounded thin and topped with a buttery lemon caper sauce. Similar to my Lemon Shrimp Linguine , this lemon chicken piccata is usually served over pasta and I prefer a thinner pasta such as angel hair or a light linguine as its a delicate dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off. Return the chicken to the pan, overlapping the pieces as needed, and pour in the remaining wine-broth mixture.