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Chicken Piccata




Source of Recipe


$40 a Day


List of Ingredients




2 (8-ounce) chicken breasts, boneless and skinless
Salt and pepper
Flour
2 tablespoons clarified butter, or olive oil
2 tablespoons dry white wine
1 cup chicken broth
2 lemons, juiced
1 tablespoon capers
1 tablespoon sun-dried tomatoes, chopped
2 tablespoons cold butter
1 tablespoon Italian parsley leaves, chopped



Recipe



Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper.
Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.