Chicken Piccata
Yield: 2-4
Ansley Wall
@tidal_tastes
00:05
Prep
00:10
Cook
00:15
Total Time
Ingredients & Directions
Directions
Chicken Piccata
4
salt & pepper, for seasoning chicken
1 cup + 2 tablespoons
flour, divided
1
lemon, juiced
4 tablespoons
olive oil, divided
4 tablespoons
butter, divided
1/3 cup
capers
1 large
onion, sliced
2
garlic cloves, minced
2 cups
chicken broth
- Season chicken with salt and pepper on both sides.
- Place one cup of flour in a shallow bowl and season heavily with salt and pepper.
- Place chicken breast portions in the bowl and coat both sides with the seasoned flour mixture.
- In a large skillet, heat 2 tablespoons of the olive oil and 2 tablespoons of butter over medium high heat.
- Add the coated chicken breasts to the hot pan and cook a few minutes on each side until the chicken is cooked through (165°F); remove from pan and set aside to make sauce.
- If your oil/butter mixture got overheated and too dark, wipe it out of the pan with a paper towel and add the remaining oil and butter to the pan to heat.
- Stir in the sliced onions and the minced garlic.
- Sprinkle the remaining 2 tablespoons of flour over the sauteed onions and garlic and stir, cooking for about 2 minutes.
- Stir in broth, lemon juice, capers and bring to a boil.
- Once boiling, reduce heat to low, add remaining 2 tablespoons of butter and mix togehter.
- Season with additional salt and pepper, if needed, and return the chicken to the pan, coating in the sauce as you add.
- Serve with your favorite cooked pasta noodles.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chicken Piccata
Ansley Wall
@tidal_tastes
Yield: 2-4
00:05
Prep
00:10
Cook
00:15 Total Time
Ingredients
Directions
Chicken Piccata
4
salt & pepper, for seasoning chicken
1 cup + 2 tablespoons
flour, divided
1
lemon, juiced
4 tablespoons
olive oil, divided
4 tablespoons
butter, divided
1/3 cup
capers
1 large
onion, sliced
2
garlic cloves, minced
2 cups
chicken broth
- Season chicken with salt and pepper on both sides.
- Place one cup of flour in a shallow bowl and season heavily with salt and pepper.
- Place chicken breast portions in the bowl and coat both sides with the seasoned flour mixture.
- In a large skillet, heat 2 tablespoons of the olive oil and 2 tablespoons of butter over medium high heat.
- Add the coated chicken breasts to the hot pan and cook a few minutes on each side until the chicken is cooked through (165°F); remove from pan and set aside to make sauce.
- If your oil/butter mixture got overheated and too dark, wipe it out of the pan with a paper towel and add the remaining oil and butter to the pan to heat.
- Stir in the sliced onions and the minced garlic.
- Sprinkle the remaining 2 tablespoons of flour over the sauteed onions and garlic and stir, cooking for about 2 minutes.
- Stir in broth, lemon juice, capers and bring to a boil.
- Once boiling, reduce heat to low, add remaining 2 tablespoons of butter and mix togehter.
- Season with additional salt and pepper, if needed, and return the chicken to the pan, coating in the sauce as you add.
- Serve with your favorite cooked pasta noodles.
