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Chicken Piccata 1 




Source of Recipe


Chef Kevin McCabe, Maggiano's


List of Ingredients




4 – 4oz pounded chicken breast
2 oz. Dry white wine
4 oz. Chicken broth
2 T Capers
2 T Chopped Italian parsley
Juice from 2 lemons
1 oz. Sweet butter
Olive Oil
Salt & pepper
Flour to coat chicken


Recipe



Coat sauté pan with olive oil and heat over medium-high flame.

Season chicken breasts lightly with salt and pepper, dust in flour on both sides. Add chicken to pan and sauté several minutes until browned well. Turn and continue cooking until nicely browned and cooked through. Remove chicken to warm serving platter.

Deglaze pan with white wine, releasing any browned bits that stuck to pan. Add chicken broth, capers, parsley, lemon juice and butter. Return chicken to pan and cook briefly in the sauce. Bring to a simmer and correct seasoning with salt and pepper if needed. Pour sauce over chicken and serve immediately.