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Chicken Piccata

Posted 01/15/10 by ChefSnowball
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Views: 603
Venues: Meats
On The Road: Tastes of the World
Produce & All Things Green
Spices & Herbs
Wine Cellar
Categories: Paprika
Sub Categories: Chicken
Olives & Capers
Places: Umbria, Italy
Keywords: chicken, paprika, capers
Servings: 4
2 Boneless chicken breasts sliced in half or 3 slices
2 tablespoons Butter
1 tablespoons Olive oil
1/4 cup flour
3/4 teaspoon paprika
3/4 - 1 cup dry white wine
3 tablespoons lemon juice
Freshly ground pepper (white or black) to taste
1 tablespoons Butter (for sauce at finish)
3 tablespoons capers
Rinse chicken breasts under cold running water, drain, put on paper towel. Pat dry.

Slice the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

Mix flour, paprika, salt and pepper

Dredge chicken in flour.

Heat butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. Remove to a warm platter; you can place platter in warm oven.

Add lemon and wine to pan; deglaze (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce. Bring to a simmer, reduce heat to medium-low, let sauce thicken.

When sauce is thickened, swirl in butter. Add capers. Pour pan juices over chicken. Serve.
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Jan. 21, 2010 11:08 am
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mainline madelyn dishes...

This sounds wonderful....Add some mashed potatoes, a green and a large glass of Pinot Grigio!!