10 Minute Chicken Piccata

Quick and tasty Chicken Piccata. It takes about 10 minutes to make and tastes like a restaurant. I made this last night and I actually impressed myself!

  • 2 Boneless chicken breasts sliced in half or 3 slices
  • 2 TBS Butter
  • 1 TBS Olive OIl
  • 1/4 cup flour
  • 3/4 tsp paprika
  • 3/4 - 1 cup dry white wine (can give or take according to taste add more if you are increasing recipe size)
  • 3 TBS lemon juice (can give or take according to taste add more if you are increasing recipe size)
  • Salt
  • Freshly ground pepper (white or black) to taste
  • 1 TBS Butter (for sauce at finish)
  • 3 TBS capers
Chef's knive; platter for dredging; sautée pan.

RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour mixture.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers.

POUR pan juices over chicken. Serve.

Enjoy!    ~ Miss D' Lish

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