Chicken breasts piccata

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Photo: wefacecook.com

Prep Time:
20 minutes
Cooking Time:
15 minutes
Servings:
4


  • For the Chicken breasts piccata:
  •  Tags for<b>Chicken breasts piccata
  • Tags for Chicken breasts piccata
  • main ingredients:
  • chicken Pageturner Cookbook
  • wine Pageturner Cookbook
  • flour Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Graduation Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 1 1/2 pounds boneless chicken breasts
      3 tablespoons flour
      to taste salt and white pepper
      3 tablespoons butter
      2 teaspoons vegetable oil
      1/3 cup white wine
      2 tablespoons brined capers, rinsed
      1 1/2 tablespoons lemon juice
      2 teaspoons chopped parsley

    Directions

    Rinse the boneless and skinless chicken breast. Pat dry and slice into thin cutlets.
    On wax paper, combine flour, salt and pepper. Dip cutlets into flour mixture, shaking off excess.
    In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
    Add cutlets and brown lightly on each side. Place cutlets on serving plate; keep in a warm place. Stir the wine, capers, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened. Remove from heat, swirl in remaining butter until melted. Pour over cutlets and serve.

    Country cuisine Ecookbook(s) showing the recipe Chicken breasts piccata:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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