Description
Chicken Piccata is a quick, easy, yet very special Italian dish. Tender, boneless chicken in buttery-caper sauce. Ready in less than 30 minutes.
Ingredients
- 1 Chicken Breast, Cut In Half Horizontally
- 1 Tablespoon Any Chicken Spice Mix
- Salt To Taste
- 1 cup Corn Flour
- 4 Tablespoons Unsalted Butter, Divided
- 4 teaspoons Olive Oil, Divided
- ⅓ cups Dry White Wine
- ⅓ cups Chicken Stock
- 5 Tablespoons Fresh Lemon Juice
- 6 Tablespoons Capers, Or Less To Taste
- 3 teaspoons Fresh Parsley Or Dill Leaves
- ½ teaspoons White Pepper
- 1 teaspoon Freshly Ground Black Pepper
Preparation
Coat chicken breasts in chicken spice mix, season with salt and pepper. Marinate 10–15 minutes.
Dredge chicken in corn flour generously and shake off the excess.
In a nonstick frying pan or in a skillet over medium heat, melt 2 tablespoons butter. Add 2 tablespoons olive oil. When hot, add chicken and saute until browned on both sides, about 4 minutes each side.
Add remaining oil and repeat to saute remaining chicken. Transfer browned chicken to plates.
In the same frying pan, add dry wine, chicken stock, and fresh lemon juice. Cook over medium heat until sauce has reduced slightly, about 5–7 minutes.
Remove pan from stove , whisk remaining 2 tablespoons butter, capers and parsley. Season with white and black pepper to taste.
Pour sauce over the chicken and serve immediately.
