Name: Chicken Piccata
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Cuisine: italian
Ingredients: 2 (8-ounce) chicken breasts, boneless and skinless; Salt and pepper; Flour; 2 tablespoons clarified butter, or olive oil; 2 tablespoons dry white wine; 1 cup chicken broth; 2 lemons, juiced; 1 tablespoon capers; 1 tablespoon sun-dried tomatoes, chopped; 2 tablespoons cold butter; 1 tablespoon Italian parsley leaves, chopped

Directions

Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper.
Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Chicken Piccata

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