Chicken Piccata

Golden cutlets drenched in a white wine sauce with hints of lemon and capers. 

A timeless Italian entree. Chicken cutlets that are quick and easy to make with just a few ingredients but taste like you've spent all day in the kitchen.

Chicken Piccata

Makes 4 servings


4 large chicken cutlets
1/4 cup all purpose flour, seasoned with salt and pepper
1 tablespoon olive oil
2 tablespoons butter 
1/3 cup dry white wine
1 cup chicken stock
3 tablespoons lemon juice
2 tablespoons capers, rinsed (recipe can be made omitting these as well)
1 tablespoon parsley, chopped
lemon slices for serving

Chicken Piccata (ph Jenerous Plates)


Cooking the Chicken:
Place the chicken between 2 sheets of plastic wrap or parchment paper and pound with meat mallet to an even thickness.

Dust each side of the chicken cutlets with flour.

Heat the olive oil and butter in a large frying pan.

Fry the cutlets over moderate high heat for approximately 2 minutes on each side or until golden.

Season with salt and pepper and transfer to a warm plate.

Making the Piccata sauce:
Add the wine to the same pan, increase the heat to high and boil until there are just about 3-4 tablespoons of liquid left.

Pour in the chicken stock and boil for 4-5 minutes, or until it has reduced and slightly thickened.

Add the lemon juice and capers and cook, stirring, for 1 minute.

Once ready, return the chicken cutlets to the pan and heat through for 30 seconds.

Sprinkle with parsley and serve at once.



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