Chicken Piccata with Lemon Sauce Recipe Taste of Home

Easy Chicken Piccata Pasta i FOOD Blogger

Slice the chicken breast into thin strips, about 1/4-inch thick. Mix together the flour, salt, pepper, and Parmesan cheese in a medium-sized bowl. Dredge the chicken in the flour mixture until both sides of each chicken strip are well coated. In a 10-inch skillet over medium heat, melt butter with the olive oil.

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Coat (dredge) chicken cutlets in the flour and gently shake off any excess. Sautee the floured chicken in a large skillet. Once cooked through to 165 degrees, transfer the chicken to a serving dish. Whisk lemon juice, butter, wine, and capers in the same pan to create the piccata sauce.

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Sear the chicken. Working in batches, sear the chicken on both sides until deep golden-brown. Deglaze the pan. Add dry white wine to the pan and scrape any browned bits from the bottom of the pan, then cook until reduced by about half. Simmer the sauce. Add the broth, lemon juice, butter, and capers, and bring to a simmer. Finish the chicken.

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Place chicken breasts or thighs between sheets of plastic wrap. Place on a cutting board and pound to about 1/2 inch thick. In a wide shallow bowl, add flour, seasoned salt, basil and white pepper. Stir to mix well. Dredge chicken in seasoned flour. Remove from bowl, shaking off excess flour and place on a plate.

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Prepare 9x13 casserole dish by spraying with non-stick cooking spray, set aside. Cut chicken breasts in half crosswise. Place chicken between two sheets of plastic wrap. Pound with a meat mallet to ½-in. thickness. Place flour on a plate. Season chicken breasts with salt and pepper, dredge in flour.

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Add chicken broth and the remaining 2 tablespoons of butter and chopped parsley. Simmer until slightly thickened and butter emulsifies (If too thick, add 1-2 tablespoons of water). Return chicken to pan, flipping to coat with piccata sauce Let chicken warm up for 2-3 minutes.

Chicken Piccata with Lemon Sauce Recipe Taste of Home

Instructions. Coat the chicken with flour. Place the flour, salt, and pepper in a wide, shallow bowl and whisk to combine. Dredge the chicken in the flour and shake off any excess. Cook the chicken. Heat 2 tablespoons of the butter and the oil in a 10-inch or larger skillet over medium-high heat until shimmering.

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Stir or whisk to combine. Cook the chicken. Dredge chicken in flour mixture. Add olive oil and butter to a large skillet. Cook chicken in the skillet, about 3-5 minutes on each side over medium heat, until golden brown. Remove the chicken to a plate and cover to keep warm. Make the chicken piccata sauce.

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Put your skillet over medium heat and add butter to the base. Cook the chicken for 5-6 minutes on each side until it is cooked through and golden brown. Take the chicken out of the skillet and set it on a plate tented in foil. Piccata sauce: Add garlic and white wine to your pan.

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Dredge your chicken in flour, then sear evenly on all sides until golden brown, 5 minutes per side. Drain and set aside in a warm area. Add remaining oil in the same skillet, then add capers and saute briefly. Deglaze with wine and reduce briefly. Add broth and lemon juice.

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Add the garlic and chopped pickles and cook until sizzling, 30 seconds to 1 minute. Add the pickle brine and cook until reduced by half. Add the chicken broth and simmer until reduced by one-third.

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Place the chicken in the pan and cook about 2 minutes on each side, until golden. Then remove the chicken and set aside on a plate. Reduce the heat under the skillet to medium. Add the garlic and sauté for another minute. Add the lemon juice to the pan to deglaze and scrape up any brown bits.

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Instructions. First, place the chicken in a zip top bag or between plastic wrap and pound to ¼ - ½ inch thickness using a meat mallet or rolling pin. Next, in a shallow dish or bowl, add the flour, salt and pepper and stir to combine. Dredge each piece of chicken in the flour mixture, making sure to shake off any excess.

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Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces.

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Tap off excess. Heat 3 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.

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Add salt and pepper to taste, if needed. Return the chicken to the pan and cook in the sauce until the internal temperature reaches 165° F. Remove chicken to a clean serving plate. Add the remaining 1 tablespoon of butter to the skillet and whisk/stir for 1 minute. Remove sauce from heat.