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My review
Easy Chicken Piccata
3
Sarah Gilmore de Ruiter
"This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice."
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Ingredients
25 m servings 384Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
- Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
- Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.
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2/13/2019
I doubled the recipe and it turned out good. The lemon flavor is very strong so I think I will reduce the amount next time.
2/7/2019
It was easy but too lemony. I will make again but use 2 lemons vs 3. I also added fresh garlic and Italian seasoning while cooking the chicken.