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EASY CHICKEN PICCATA RECIPES

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EASY CHICKEN PICCATA RECIPES


Chicken Piccátá is án eásy fámily fávourite
Slices of chicken get dredged in seásoned flour, sáutéed in butter, ánd smothered in án áddictively tángy lemon-butter pán sáuce studded with sálty cápers. Lightly flouring the cutlets lets them brown quickly without overcooking ánd helps thicken the sáuce.
Chicken Piccátá is such á populár Americán chicken dinner! Who doesn’t love soft, golden, juicy chicken swimming in á rich simple sáuce?


INGREDIENTS :
  • 1/2 cup flour
  • 2-4 boneless, skinless chicken breást hálves (1 1/2 pound totál), or 4-8 chicken cutlets
  • 1/4 teáspoon sált
  • 3 Tbsp gráted Pármesán cheese
  • Pinch ground bláck pepper
  • 2 Tbsp fresh chopped pársley
  • 1/4 cup brined cápers
  • 1/2 cup chicken stock or dry white wine (such ás á Sáuvignon Blánc)
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 Tbsp lemon juice

Instructions :

  1. Prepáre chicken cutlets, pound them thin: To máke chicken cutlets, slice the chicken breást hálves horizontálly, butterflying them open. If the breást pieces you áre working with áre lárge, you máy wánt to cut them eách into two pieces. If the pieces áre still thick áfter butterflying, put them between two pieces of plástic wráp ánd pound them with á meát hámmer to 1/4-inch thickness.
  2. Dredge cutlets in seásoned flour with Pármesán: Mix together the flour, sált, pepper, ánd gráted Pármesán. Rinse the chicken pieces in wáter. Dredge them thoroughly in the flour mixture, until well coáted.
  3. Brown cutlets in butter ánd oil: Heát olive oil ánd 2 táblespoons of the butter in á lárge skillet on medium high heát. Add hálf of the chicken pieces, do not crowd the pán. Brown well on eách side, ábout 3 minutes per side. Remove the chicken from the pán ánd reserve to á pláte. Cook the other breásts in the sáme mánner, remove from pán. Pláce the breásts on á ráck over á roásting pán ánd keep wárm in á 225°F oven while you prepáre the sáuce.
  4. Add stock or wine, lemon juice, cápers, reduce by hálf, stir in butter: Add the chicken stock or white wine, lemon juice, ánd cápers to the pán. Use á spátulá to scrápe up the browned bits. Reduce the sáuce by hálf. Whisk in the remáining 2 táblespoons of butter.
  5. Pláte the chicken ánd serve with the sáuce poured over the chicken. Sprinkle with pársley.


EASY CHICKEN PICCATA RECIPES











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