June 07, 2017
Dinner, Main Dish, Poultry,
Chicken, Dairy, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Oil, Butter/Margarine, Boneless Pieces more
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"An interesting take on the classic Chicken Piccata, from Real Simple. The recipe here is as written, but I suggest at least doubling the sauce. One tablespoon per serving, as written, is NOT enough!!!"
Pat chicken cutlets dry. Season evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add cutlets in single layer, and cook until golden brown and done, about 3 minutes per side. Remove chicken from skillet, and cover to keep warm.
Add shallot and pickles to skillet, and cook, stirring often, until shallot is softened, about 1 minute.
Add broth, and cook until liquid is reduced by half, about 2 minutes. Add butter, and cook, whisking constantly, until butter is melted and incorporated into sauce.
Stir in parsley. Place 1 cutlet on each of 4 plates. Spoon sauce evenly over cutlets.
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What an interesting take on chicken piccata! I halved the chicken for 2 servings, but left the sauce ingredients the same, and it was the perfect amount of sauce. My chicken took longer to cook because they were thick, for a total of about 12 minutes. This is an excellent alternative if you're out of capers!