Chicken Piccatta Recipe
Simple chicken piccatta recipe. Easy prep and tastes great.Also reheats well the next day.
SERVES
3-4
INGREDIENTS
4 boneless, skinned chicken breasts
1/2 cu flour
1 large pat butter
2 tbsp. olive oil
1 cup. dry Chablis
1-2 cans chicken stock
1 fresh lemon, sliced into 1/4" slices, all seeds removed
4 tbsp. capers
DIRECTIONS
1. Fillet chicken into 1/2" slices.
2. Put some flour in a plate and dredge chicken in flour.
3. Saute chicken in butter and oil in a large skillet until browned.
4. Remove chicken from pan.
5. Deglaze the pan with the wine (or absolut or whatever)
6. Put lemons into bottom of pan.
7. Layer chicken over lemons.
6. Add capers and chicken stock until chicken is almost covered.
7. Bring to a boil; then reduce heat and simmer until fork-tender.
8. Serve over pasta, rice, whatever.
For 8 chicken breasts, increase oil by 2 tablespoons.