Beef Stir Fry with Baby Bok Choy & Ginger
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Read MoreChicken Piccata Recipe
Drescription
Chicken piccata has tender chicken breasts simmered in a lemony white wine sauce with capers.
Ingredients
- 4 boneless skinless chicken breasts 6 ounces each, about 1 ½ lbs
- ½ cup all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons olive oil more as needed
- salt and black pepper to taste
- ¼ cup salted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup chicken broth or chicken stock
- ½ fresh lemon juice juiced, about 1 ½ tablespoons
- ½ cup dry white wine or chicken broth
- 3 tablespoons capers drained
- 2 tablespoons chopped fresh parsley additional for garnish
- shredded parmesan cheese for garnish, optional
Directions
- Using a meat mallet, gently pound each chicken breast to ½-inch thick. See notes for larger chicken breasts.
- Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.
- In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
- Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.
- Gradually add the chicken broth, whisking until smooth after each addition.
- Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
- Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
- Stir in the chopped parsley and serve.
