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Chicken Piccata

4 whole Boneless, Skinless Chicken Breasts
1/2 cups Flour (for Dredging)
Salt, Pepper And Paprika To Season Flour
1 whole Egg
1/2 Tablespoons Water
2 Tablespoons Olive Oil
1 whole Large Sweet Onion, Peeled And Chopped
2 cloves Garlic, Minced
2 Tablespoons Butter
1/2 cups White Wine
1 cup Chicken Broth
2 whole Large Lemons Juiced
2 Tablespoons Capers
2 Tablespoons Italian Parsley, Chopped Fine, For Serving
1 whole Lemon, Sliced For Serving


Preheat oven to 200 F. Cover chicken breasts with a sheet of plastic wrap and pound with a mallet until theyre about 1/4 inch thick. Make sure all the pieces are about the same thickness. In a shallow bowl, mix flour with a generous amount of salt, pepper and paprika. Set aside. Beat egg and water in a bowl thats large enough to fit the chicken. Dip breasts into the egg wash then coat with the seasoned flour and set aside. Heat a heavy-bottomed pan over medium-high heat for about a minute, then add the olive oil. Wait about 20 seconds then add the onion and garlic. Saute until the onion is translucent, about 3 minutes. Be careful not to let it burn. Remove onion mixture from pan and set aside. Add 1 tablespoon of butter to the pan and swirl until it melts. Add chicken and cook for about 3 minutes per side. Dont crowd the pan. You may have to cook the chicken in two batches. Place cooked chicken on an oven-safe plate, cover with foil and put in the oven to keep warm while you make the sauce. Add wine to the pan (the one that you cooked the chicken in) and stir to scrape up any browned bits (thats where all the flavor is). Add the chicken broth, lemon juice, onion/garlic mixture, butter and capers. Stir until flavors blend. Return chicken breasts to the pan and simmer for about 3-5 minutes until sauce has reduced. Gently move chicken to a nice serving platter. Generously spoon sauce over chicken and garnish with the parsley and lemon slices. Its great served with steamed broccoli and boiled red potatoes tossed in butter and parsley.

Source: tastykitchen.com