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Lemon Chicken Piccata

Makes 4 servings

Chicken Breast Halves – 2 (8 ounces each), skinless, boneless

Sea Salt – 1/2 teaspoon

Black Pepper – 1/4 teaspoon, freshly ground

All-Purpose Flour – 1/4 cup

Butter – 2 Tablespoons (divided), unsalted

Sauvignon Blanc – 1/3 cup

Chicken Broth – 1/2 cup

Lemon Juice – 1/4 cup, freshly squeezed (about 3 lemons)

Orange Juice – 1 1/2 Tablespoons, freshly squeezed

Capers – 2 Tablespoons, rinsed and drained

Granulated Sugar – 1/2 teaspoon

Parsley – 1/4 cup, chopped fresh flat-leaf

  • Split chicken breast halves in half horizontally to form 4 cutlets.  Place each chicken cutlet between 2 sheets of heavy-duty plastic wrap; pound each chicken cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet.  Sprinkle chicken cutlets evenly with sea salt and freshly ground black pepper.  Place all-purpose flour in a shallow dish; dredge chicken cutlets in flour.
  • Melt 1 Tablespoon unsalted butter in a large skillet over medium-high heat.  Add 2 chicken cutlets to skillet and sauté for about 2 minutes.  Turn cutlets over; sauté for 1 minute.  Remove the chicken cutlets from skillet.  Repeat procedure with remaining 1 Tablespoon unsalted butter and 2 chicken cutlets.
  • Add wine to the skillet, and bring to a boil, scraping skillet to loosen browned bits.  Cook 1 minute or until liquid almost evaporates.  Stir in chicken broth; bring to a boil.  Cook until broth mixture is reduced to 2 Tablespoons (about 4 minutes).  Stir in freshly squeezed lemon and orange juices, rinsed capers and granulated sugar.  Pour over chicken cutlets.  Sprinkle with chopped parsley and serve.

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