Chicken Piccata
Recipe: #9904
June 21, 2013
Categories: Chicken, Italian, Sunday Dinner High Protein, No Eggs, Boneless Pieces, Chicken Dinner, Italian Dinner, more
"This is traditionally made using veal, I make it using chicken instead, a lot less expensive and taste great"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (333.4 g)
- Calories 689.3
- Total Fat - 28.6 g
- Saturated Fat - 11.1 g
- Cholesterol - 271.5 mg
- Sodium - 320.3 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 0.6 g
- Sugars - 0.4 g
- Protein - 89.8 g
- Calcium - 53 mg
- Iron - 3.4 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cover the chicken breasts with a piece of plastic wrap and, using a meat pounder flatten each breast until thin.. Sprinkle the chicken on both sides with salt and pepper.
Step 2
Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.
Step 3
In a large saute pan over medium-high heat, heat the oil and 2 tablespoons of the butter. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Turn the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan, sprinkle with a little more salt and pepper, and set aside.
Step 4
Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons of butter.
Step 5
Return the chicken to the pan, place over medium heat, and warm gently for 1 minute. Top the chicken and sauce with the parsley and serve immediately.
Tips
No special items needed.
1 Reviews
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