easy picatta

[Bier Meister]

4 skinless boneless chicken breast halves

3 tablespoons butter, room temperature

1 1/2 tbs ap flour

Additional ap flour (for dredging)

 

2 tablespoons olive oil

 

1/3 c dry white wine

1/4 c fresh lemon juice

1/4 c chicken broth

1/4 c drained capers

1/4 c chopped fresh parsley

 

 

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat oil in pan. Add 2 chicken breasts to the pan and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm....or preheat oven to low (175 or 200) and hold in oven.

 

Bring wine, lemon juice and broth to boil in pan over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

[isleseeya]

4 skinless boneless chicken breast halves

3 tablespoons butter, room temperature

1 1/2 tbs ap flour

Additional ap flour (for dredging)

 

2 tablespoons olive oil

 

1/3 c dry white wine

1/4 c fresh lemon juice

1/4 c chicken broth

1/4 c drained capers

1/4 c chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat oil in pan. Add 2 chicken breasts to the pan and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm....or preheat oven to low (175 or 200) and hold in oven.

 

Bring wine, lemon juice and broth to boil in pan over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

 

 

my mom makes a great piccata ..i have made a few and the few times i remember making it i used recipe very much in line with yours above

[HowboutthemCowboys]

good stuff Bier. Love piccata.