VERY EASY CHICKEN PICCATA

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Very Easy Chicken Piccata image

We all loved this dish, even the kids! Serve with crusty french bread, basmati rice and a spring salad. Please note: this is an adopted recipe and I have just tried it myself. Findings: I made it with more chicken stock, double the garlic & more sliced lemon and no lemon juice to suit DH's preference for not too much lemon and becuase we had guests and I had 6 chicken breasts. DH approved of it made this way as the lemon flavour came though well, without being overly acidic. Guests wanted the recipe, so it's a keeper. ZWT REGION: Italy.

Provided by kiwidutch

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup flour
4 boneless skinless chicken breast halves, seasoned with
salt and pepper
4 tablespoons vegetable oil, divided use
1 teaspoon minced garlic
1 cup chicken broth
1 small lemon, halved lengthwise, then sliced
1/2 cup lemon juice (from 1 1/2 large or 3 small lemons)
2 tablespoons capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, minced

Steps:

  • Preheat oven to 200 degrees; place a heat-proof platter (or casserole dish) in oven.
  • Pour flour onto a plate. Coat both sides of chicken breast halves in flour; shake off excess.
  • Heat 2 tablespoons oil in 12-inch heavy-bottom skillet over medium-high heat. Saute half the chicken (without moving) until lightly browned on first side, about 4 to 5 minutes.
  • Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
  • Repeat with remaining oil and chicken.
  • In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
  • Add lemon juice and capers and simmer about 5 more minutes.
  • Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 408.6, Fat 24.3, SaturatedFat 7.8, Cholesterol 91.3, Sodium 398.7, Carbohydrate 18.2, Fiber 2, Sugar 1, Protein 30.8

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