| butter | 6 | tbs | | lemon-thinly sliced | 1 | | | flour | 1/2 | cup | | salt & pepper | | to taste |
| skinless chicken breast | 4 | | | oil | 1 | tbs |
| capers | 2 | tbs | | dry white wine | 1/2 | cup |
| chicken broth | 1 | cup | | parsley (fresh) | 2 | tbs chopped |
|
Directions:
Category: Chicken Piccata
Serves/Makes: 4 , Difficulty Level: 3 , Ready In: 30-60 minutes
Directions:
Lay half of a chicken breast on a cutting board. Holding a knife parallel to the
board, slice the breast in half, but don't cut all the way through; the two
pieces should remain connected so that you can open them like a book. Set the
breast between two sheets of heavy plastic wrap. Using the bottom of a cast-iron
skillet or the side of a cleaver or large chef's knife, pound the chicken to
flatten it to a 1/4-inch thickness.
In a large heavy-based skillet, melt 2
tablespoons of the butter. When it is foaming, add the lemon slices and cook
over medium-high heat for 4 minutes, turning often, until the slices turn
golden. Remove them from the pan and keep warm.
In a large shallow bowl,
stir together the flour, salt, and pepper. Dip the breasts into the flour to
coat them all over. Pat off the excess flour.
Reheat the skillet over
medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter.
When the butter is foaming, add half of the chicken breasts and cook, turning
often, for 5 to 6 minutes or until they are browned and cooked through. Transfer
to a plate and keep warm.
Add 2 tablespoons of butter to the pan and brown
the remaining breasts in the same way.
Add the capers and wine to the
skillet, scraping any brown bits clinging to the bottom of the pan. Reduce the
wine mixture to 1/4 cup. Add the chicken broth and bring the mixture to a boil.
Let it bubble steadily for 2 minutes or until it thickens slightly. Add the
remaining 1 tablespoon of butter to the pan. Swirl the mixture until the butter
melts.
Return the chicken to the pan. Reheat it in the simmering sauce,
turning several times, for 3 minutes or until the chicken is hot again. Sprinkle
with parsley and serve at once.
.
