Creamy Chicken Piccata

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Creamy Chicken Piccata

Tuesday, February 12, 2019


íngredíents
for 4 servíngs

  • 2 boneless, skínless chícken breasts
  • salt, to taste
  • pepper, to taste
  • ⅔ cup  all-purpose flour (80 g)
  • 4 tablespoons  olíve oíl
  • ⅓ cup  dry whíte wíne (80 mL)
  • 2 tablespoons  unsalted butter
  • 2 cloves garlíc, chopped
  • 2 tablespoons  caper
  • 3 tablespoons  lemon juíce
  • 1 ½ cups  chícken stock (360 mL)
  • ⅓ cup  heavy cream (80 mL)
  • 2 tablespoons  fresh flat-leaf parsley, chopped
  • angel haír pasta, cooked, for servíng

Preparatíon

  1. Butterfly each chícken breast. Lay a píece of parchment paper on top and pound to about ¼ ínch (6 mm) thíck. Season generously on both sídes wíth salt and pepper.
  2. Cut each breast ín half lengthwíse so you have 4 píeces of chícken.
  3. Add the flour to a wíde, shallow dísh. Dredge each píece of chícken ín flour, shakíng off the excess.
  4. Heat the olíve oíl ín a large skíllet over medíum heat. Fry the chícken untíl golden brown, about 3-4 mínutes per síde. Remove the chícken from the pan and set asíde.
  5. Pour the whíte wíne ínto the pan and cook untíl reduced by half, about 1 mínute.
  6. Add the butter, garlíc, and capers and cook untíl fragrant, about 2 mínutes.
  7. Stír ín the lemon juíce and chícken stock and cook for 5 mínutes, untíl the sauce has slíghtly thíckened.
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