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Chicken Piccata 2




Source of Recipe


Chef Kevin McCabe, Maggiano's Little Italy


List of Ingredients




STEP 1: OLIVE OIL: COAT SAUTE PAN AND HEAT OVER MEDIUM-HIGH FLAME.

STEP 2: FOUR EACH 4 OZ POUNDED CHICKEN BREAST­ SEASON LIGHTLY WITH SALT & PEPPER, DUST IN FLOUR ON BOTH SIDES.

STEP 3:ADD CHICKEN TO PAN AND SAUTÉ, COOK SEVERAL MINUTES UNTIL BROWNED WELL, TURN AND CONTINUE COOKING UNTIL NICELY BROWNED AND COOKED THROUGH. REMOVE CHICKEN TO WARM SERVING PLATTER.

STEP 4: DEGLAZE PAN WITH 2 OZ OF DRY WHITE WINE RELEASING ANY BROWNED BITS THAT STUCK TO PAN. ADD

4 OZ OF CHICKEN BROTH  
2 T CAPERS
2 T  CHOPPED ITALIAN PARSLEY
THE JUICE FROM 2 LEMONS
1 OZ SWEET BUTTER

STEP 5: RETURN CHICKEN TO PAN AND COOK BRIEFLY IN THE SAUCE.

STEP 6 : BRING TO A SIMMER AND CORRECT SEASONING WITH SALT AND PEPPER IF NEEDED. POUR SAUCE OVER CHICKEN AND SERVE IMMEDIATELY.



Recipe