Chicken Piccata Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large lemons
1 1⁄2 lbs chicken cutlets or 1 1⁄2 lbs turkey cutlets or 1 1⁄2 lbs veal cutlets
salt
fresh ground pepper
1⁄2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic) -- I used garlic
1 cup chicken stock (you can use white wine) -- I used half stock and half wine
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
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Directions: |
Directions:Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
Salt & pepper each cutlet generously and coat each with flour.
Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
Transfer cutlets to warm plate.
Add remaining oil and repeat with remaining cutlets.
Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
Add stock (and wine if using) and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
Spoon sauce over chicken and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: This is really delicious!
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