#entertainingwithbeth #ChickenPiccata #EasyRecipes
Chicken Piccata with its velvety smooth lemon caper sauce is one of our favorite Sunday night dinner ideas. It’s also super simple to put together too! This dish pairs beautifully with my Mashed Potato or Smashed Potato recipes
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BETH’S CHICKEN PICCATA RECIPE
Serves 4-6
*Print Recipe here* http://bit.ly/2mbGLbr
INGREDIENTS:
6 chicken cutlets
1 tbsp (15ml) butter
1 tbsp (15ml) olive oil
¼ cup (30g) flour
1 tsp (5ml) Italian seasoning
Salt and Pepper to taste
For the Lemon Caper Sauce:
½ cup (120ml) white wine
2 tbsp (30ml) lemon juice
1 cup (240ml) chicken stock
2 garlic cloves, minced
1 tbsp (15ml) cornstarch + 1 tbsp (15ml) cold water for slurry
2 tbsp (30ml) capers
2 tbsp (30ml) fresh Italian Parsley
1 tbsp (15 ml) butter
METHOD:
Season chicken both sides with salt and pepper 30 minutes before cooking.
Place flour and Italian seasoning on a plate. Whisk to combine. Dredge chicken through flour to lightly coat each side.
In a large, deep skillet, melt butter and olive oil. Once sizzling, place chicken cutlets in pan (3 at a time) and sear in batches on both sides. Doesn’t need to be cooked through at this stage, just nicely browned. Set aside on a plate to rest.
Deglaze pan with wine and lemon juice. Reduce by half. Then add chicken broth and garlic. Bring to a rolling simmer and reduce slightly. Add the slurry, making sure your water in very cold and your broth mixture is very hot. This will thicken the sauce. Once thickened. Reduce heat to low.
Swirl in butter, then parsley and capers. Add back in chicken to finish cooking through.
Place chicken on a large platter, pour sauce over chicken and garnish with more fresh parsley!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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