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Chicken Piccata
Ingredients
- 4 chicken breast or thighs, boneless
- salt and pepper
- 1⁄2 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 garlic cloves, minced
- 1 cup white wine
- 2 cups heavy cream
- 1 lemon, zest
- 1⁄4 cup small capers
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup fresh basil or parsley
Directions
- Place chicken breast in a ziplock bag and pound with a meat tenderizer until 1/4 inch thin.
- Season flour generously with salt and pepper. Dust chicken with the flour mixture on both sides.
- In a frying pan, over medium heat, add the butter and oil. Working in batches to brown the chicken breast on each side for 3-5 minutes or until golden brown and fully cooked through. Avoid overcrowding the pan. Place cooked chicken on a plate and tent with foil.
- Deglaze the pan by adding white wine, and scraping up brown bits with a wooden spoon. Cook the wine until it has reduced by half. Add garlic and cook for 1 minute.
- Pour in the cream, capers, and the lemon zest. Cook until the sauce thickens, which may take a couple of minutes.
- Stir in parmesan cheese and parsley.
- Pour sauce over cooked chicken and garnish with your choice of herbs.
Best served over butter noodles, mashed potatoes, or crusty bread!