Katy

Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 pounds thin sliced chicken cutlets; 1/2 cup flour (will not need all of it); 1/4 cup olive oil; 6 tablespoons unsalted butter (cubed); 4 cloves garlic (sliced); 3 tablespoons rinsed capers; 1 cup low-sodium chicken stock; 1/3 cup dry white wine; 2 large lemons (6 round slices and rest cut into wedges); 1/4 cup minced flat-leaf Italian parsley; salt and pepper (to taste)

4 servings

porsjoner

15 minutes

aktiv tid

40 minutes

total tid

Start matlaging

Ingredienser

1 1/2 pounds thin sliced chicken cutlets

1/2 cup flour (will not need all of it)

1/4 cup olive oil

6 tablespoons unsalted butter (cubed)

4 cloves garlic (sliced)

3 tablespoons rinsed capers

1 cup low-sodium chicken stock

1/3 cup dry white wine

2 large lemons (6 round slices and rest cut into wedges)

1/4 cup minced flat-leaf Italian parsley

salt and pepper (to taste)

Fremgangsmåte

Season the chicken with salt and pepper on both sides then dredge the cutlets in flour and shake off the excess. Place the dredged cutlets on a parchment paper lined baking sheet.

Heat a large nonstick pan to a touch less than medium heat, then add 1 tablespoon of olive oil and butter to the pan. Sear the chicken cutlets until cooked through (approximately 3-4 minutes per side) then set aside on a platter lightly tented with foil. Do not crowd the pan. Work in batches, using a bit more olive oil and butter as required for each batch.

Using the same pan, turn the heat to low and add the garlic and a touch more olive oil. Saute until golden (about 1-2 minutes) then add the capers and cook for 1 minute more.

Add the wine and chicken stock to the pan and turn heat to high. With a wooden spoon dislodge all the brown bits from the bottom of pan. Boil for 1-2 minutes then add the lemon slices, lower the heat, and simmer for another 2 minutes.

Roll the remaining butter cubes in the leftover flour and shake off the excess. Add one cube at a time to the pan. Using a whisk or wooden spoon, stir the sauce to emulsify. Taste test the sauce and adjust salt, pepper, and lemon juice levels if required.

When satisfied with the taste of the sauce, add the chicken and half the parsley and gently coat all the pieces. Cook for 2-3 minutes to warm through. Turn off heat and add the remaining parsley. Serve with remaining lemon wedges. Enjoy!

Næringsinnhold

Porsjonsstørrelse

Kalorier

603 kcal

Totalt fett

39.7 g

Mettet fett

14.4 g

Umettet fett

Transfett

Kolesterol

190 mg

Natrium

898 mg

Totalt karbohydrater

6.9 g

Kostfiber

0.4 g

Totalt sukker

0.2 g

Protein

50.7 g