Chicken Piccata
Recipe from Food Network
Ingredients
- 1/4 cup olive oil
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan
- 1 pound thinly sliced or pounded boneless, skinless chicken breasts
- 6 tablespoons butter
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 jar (3 1/2 ounces) capers, rinsed and drained
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon or more fresh lemon juice
- 2 tablespoons chopped fresh parsley
Method
- Heat the olive oil in a large skillet over medium heat.
- Beat the eggs in a shallow bowl. In a separate shallow dish, combine the flour and Parmesan. Coat each chicken piece first in egg, then in the flour mixture.
- Melt 2 tablespoons butter into the hot oil. Brown the chicken for 3 to 4 minutes per side, working in batches if needed, then transfer it to a platter.
- Add the remaining butter and garlic to the skillet and cook for 30 seconds. Stir in the broth and capers, then simmer until the liquid is reduced by half, about 3 to 5 minutes.
- Add the vinegar and lemon juice. Return the chicken to the pan, spoon sauce over it, cover, and cook for another 8 to 10 minutes, until cooked through.
- Finish with chopped parsley and serve.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16