Quick Chicken Piccata

Recipe courtesy TV Guide

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 17 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
3 or 4 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 pound thin sliced skinless, boneless chicken breast
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot paprika
  • 2 tablespoons olive oil
  • 1 large lemon-half thinly sliced, half juiced
  • 2 tablespoons butter
  • 1 medium shallot, chopped
  • 1/3 cup white wine or dry vermouth
  • 1/3 cup chicken broth

Directions

Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.

Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.

In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.

Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 17 reviews

  • on March 16, 2013

    Flag

    This is one of my favorite "go-to" recipes. I have been making this for about 10 years now and I can't believe I never posted a review. I omit the paprika from the flour and substitute dried thyme. I also add 1 minced clove of garlic with the shallot. This makes restaurant quality Chicken Piccata.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 29, 2012

    Flag

    I didn't like the 'red' color of the sauce that the paprika lent to it, so I personally would substitute some red pepper flakes, for a kick, to the sauce instead. I always add garlic to everything, so I added that too, a few minced cloves. I added a Tbs. or so of capers at the end along with the pat of butter. I made 99% of the dish ahead of time, ran my errands, and then reheated for dinner that night. I made it with a wild rice/basmati rice on the side. I would suggest increasing the amt of wine and broth to 1/2 cup each, or even more, to get more 'sauce' to pour over the chicken and the rice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 17, 2012

    Flag

    Very tasty and easy to make. The lemon sauce was delicious and is really what makes the dish. Thinly sliced pork tenderloin can easily be substituted for chicken in this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Quick-Fix Chicken Chili Mole

Quick-Fix Chicken Chili Mole

By: Robin Miller
Rated 3 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.