Chicken Piccata recipe – healthy & easy
This classic Italian dish is full of the bright, tangy flavors of lemon, capers, and fresh green parsley.
thin-sliced chicken cutlets
finely chopped garlic
white wine vinegar
fresh lemon juice
chopped fresh parsley
- In 12-inch heat skillet, heat olive oil on medium.
- Meanwhile, in shallow bowl, beat eggs. Sprinkle flour onto large plate. Dredge chicken in eggs, then in flour.
- Add 1 tablespoon butter to olive oil in skillet. When butter melts, add chicken in batches if necessary. Cook chicken 6 to 8 minutes or until browned, turned over once. Transfer to platter; set aside.
- To drippings in skillet, add garlic and remaining 1 tablespoon butter. Cook garlic 30 seconds, stirring. Stir in broth and capers. Simmer on medium-low 3 to 5 minutes or until reduced by half. Stir in vinegar and lemon juice. Return chicken to skillet; spoon sauce over it. Cover; cook 8 to 10 minutes on medium or until chicken is cooked through (165 degrees F). Sprinkle with parsley to serve.
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