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Rupps at Riverdale Chicken Piccata




Source of Recipe


Rupps at Riverdale


List of Ingredients




4 boneless, skinless chicken breast halves
Pinch of seasoned salt
½ cup flour
3 tablespoons olive oil
¼ cup chopped shallot
½ cup white wine
Juice of 1 lemon
2 tablespoons apple cider vinegar
1 cup whipping cream
1 cup (2 sticks) butter, room temperature
Salt and pepper to taste


Recipe



Sprinkle chicken breasts with seasoned salt, then dust in flour. Set aside.



Warm oil in heavy-bottomed skillet.

Over medium heat, saute chicken until just done, turning once. This will take about 10 minutes. The time will depend on the size of the chicken breasts. Set aside and keep warm.

To pan add the shallot, wine, lemon juice and vinegar and cook over medium-low heat, scraping down sides, to deglaze pan.

Bring sauce just to boil, then immediately reduce heat.

Do not let it boil. Add cream and whisk in until combined. Reduce until sauce lightly coats back of spoon, about 3 minutes.

Gradually whisk in butter, a tablespoon a time, stirring constantly.

Add salt and pepper to taste. Spoon over chicken and serve with mixed vegetables over rice pilaf. (Rupps also serves this with a curried rice pilaf.) Makes 4 servings.

Note: If a thicker sauce is desired, add a little cornstarch mixed with water.