CHICKEN PICCATA
Italian fried chicken cutlets braised in butter, capers, white wine, and lemon sauce.
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Servings: 4 people
Ingredients
For the Chicken
- 4 chicken breasts pounded to about ¼ inch thick or cut thinly
- ½ cup all-purpose flour omit for keto-friendly version
- ½ cup parmesan cheese grated
- 1 lemon zested
- 1 tablespoon olive oil more as needed
- 3 tablespoons butter more as needed
- salt and pepper to taste
SAUCE:
- ¼ cup butter
- 1 ½ tablespoons flour
- 1 cup chicken broth
- ½ cup Pinot Grigio or other crisp white wine
- ½ lemon juiced about 1 ½ tablespoons
- 3 tablespoon capers drained and rinsed
- 2 tablespoons fresh parsley chopped
- Lemon wedges
Instructions
- Combine the flour, parmesan cheese, lemon zest, salt, and pepper. Dredge the chicken in the flour mixture
- Heat olive oil in a heavy bottom skillet over medium-high heat. Melt 1 tablespoon butter in hot oil. Add two or three breaded chicken cutlets to the hot pan and about 4-5 minutes per side or until just cooked through. Cook chicken in batches adding more butter and oil as necessary. Remove cooked chicken to a pan and keep warm.
- After the chicken is cooked, melt ¼ cup butter in the same pan. Add flour and make a roux. Whisk until smooth. Cook 1-2 minutes.
- Gradually stir in chicken broth whisking after each addition until smooth.
- Add lemon juice, white wine, and capers. Simmer 3 minutes, whisking occasionally.
- Add the cooked chicken back to the pan and simmer for 3-4 minutes. Stir in parsley and serve with your favorite pasta.
Notes
For best results, be sure to use a good drinking wine when making the recipe. Remember if you wouldn't drink it, don't cook with it. I used a delicious Pinot Grigio which I also served with the meal.
When making chicken piccata serve with your favorite pasta. For low carb version, substitute Zucchini Noodles or Cauliflower Rice.
When making chicken piccata serve with your favorite pasta. For low carb version, substitute Zucchini Noodles or Cauliflower Rice.