SAUTEED BONELESS,SKINLESS CHICKEN BREASTS PICCATA
This is a recipe that we like. I love chicken with capers! I love anything with capers. LOL! Found this in an older Joy of Cooking All About Chicken Cookbook. Hope you enjoy. Using the boneless, skinless chicken breasts saves calories too. Always a plus!
Provided by Patty Ward
Categories Chicken
Time 25m
Number Of Ingredients 10
Steps:
- 1. Rinse and pat dry your chicken breast halves. Sprinkle both sides with salt and freshly ground black pepper to taste. Spread on plate: 1/4 cup all purpose flour. Coat chicken on both sides with the flour. Gently shake off the excess. Turn oven to low - 200 d/F for use later.
- 2. Heat in a heavy 10 or 12 inch skillet over medium-high heat until fragrant and nut brown: 1 1/2 tablespoons of unsalted butter and add 1 1/2 tablespoons of olive or canola oil and swirl them together. Arrange the chicken pieces tenderloin side down in the skillet and saute for exactly 4 minutes keeping the fat as hot as possible w/o letting it burn. Using tongs, turn the chicken and cook until flesh feels firm to the touch and milky juices appear, 3 - 5 minutes more. Remove from skillet and keep warm in low oven while you prepare the sauce.
- 3. Remove all but about 1 tablespoon of fat from the skillet, heat over medium heat, and add: your minced shallots or scallions (2-3 TBLs). Cook stirring, until wilted; about 1 minute. Increase the heat to high and add: 1 C chicken stock. Bring to a boil, scraping the bottom of skillet with a wooden spoon to dissolve the browned bits. Add: the strained lemon juice and capers. Boil until the mixture is reduced to 1/3 cup, 3-4 minutes. Remove from the heat. Swirl in the 2-3 tbls unsalted butter, softened. Remove chicken from oven. Pour the sauce over the chicken and serve immediately.
- 4. I serve this with a large salad and crusty bread. You could also make some rice to go with. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nurah Safodien
[email protected]This recipe is a great way to impress your guests.
Subas Adhikari
[email protected]I'm not a big fan of capers, but I loved them in this dish.
Sango Dare
[email protected]I would definitely recommend this recipe to anyone who loves chicken piccata.
Uwase Nadia
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Charley Wood
[email protected]I've never made chicken piccata before, but this recipe made it easy.
tamilanda Lojan
[email protected]This is the best chicken piccata recipe I've ever tried.
Mycole'J Dakarai
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Oluchi Juliet
[email protected]I'm not a big fan of chicken, but this dish changed my mind. The chicken was so tender and flavorful, and the sauce was amazing.
Rebecca Boulderstone
[email protected]This recipe is a great way to use up leftover chicken.
wxnchester
[email protected]I love the way the lemon and capers brighten up this dish.
Mako Mako
[email protected]This is my go-to recipe for chicken piccata. It's always a crowd-pleaser.
Gorilla Monkey
[email protected]I've made this dish several times now and it's always a hit. The chicken is always tender and juicy, and the sauce is to die for.
Money Talks
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing.
Laim Belair
[email protected]I made this for my family last night and they loved it! The chicken was cooked perfectly and the sauce was so flavorful.
Paul Ikaari
[email protected]This dish was absolutely delicious! The chicken was tender and flavorful, and the sauce was rich and tangy. I followed the recipe exactly, and it turned out perfectly.