Jolana Nguyen. Main Course. December 22nd , 2020.
Recipe courtesy of giada de laurentiis. The reason you cut the chicken breast into thin pieces is so that they. First slice each chicken taste and adjust seasoning with salt and pepper, if necessary.
Chicken breasts are pounded thin and simmered in luscious lemon, garlic wine sauce. Try it first on a toasted ciabatta bun with peppery arugula. It also doesn`t hurt that it cooks up very quickly.
This Easy Chicken Piccata Recipe Has Plenty Of Creamy Lemon Garlic Sauce To Go Around. It's Made From A White Wine Reduction And A Uses Finishing Technique From Top Restaurant Chefs!.
- 4 boneless/skinless chicken breasts
- Salt/Pepper (to taste)
- ½ cup flour
- ¼ cup Parmesan cheese (finely grated)
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil (separated)
- 4 Tablespoons cold butter (separated)
- 4 cloves garlic (thinly sliced)
- 2 Tablespoons Capers (drained)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup chicken broth
- 3 Tablespoons lemon juice
- 2 Tablespoons fresh parsley (plus more to garnish)
- PRO TIP: Frying your chicken directly from the fridge results in uneven cooking as it immediately cools down the temperature of the oil. For best results, remove the chicken from the fridge, cut/pound it, and allow it to sit out for up to 30 minutes while you prepare the remaining ingredients.
- Slice each chicken breast in half lengthwise to create 2 thinner pieces of equal size.
- Place saran wrap over each slice and use a meat tenderizer to pound it until it’s about an inch thick and of equal thickness throughout.
- Pat each side very dry. Season with salt and pepper.
- Combine flour, Parmesan cheese, and garlic powder.
- Lightly coat 3 slices of chicken with the flour mixture and tap off the excess.
- Melt 1+1/2 Tablespoons of olive oil and 1 Tablespoon of butter over medium-high heat in a 12-13 inch skillet.
- Add the floured chicken and cover the pan. Cook until golden brown, use kitchen tongs to check the bottom after 4-5 minutes. Flip and repeat. Decrease heat slightly if needed.
- Lightly flour the remaining slices of chicken while the first batch cooks.
- Transfer the first batch of cooked chicken to a plate.
- Add another 1.5 Tablespoons oil and 1 Tablespoon butter to the pan, then add the chicken and repeat the cooking process. Remove and set aside once cooked.
- Decrease heat to medium and add the garlic and capers. Cook for 1 minute.
- Carefully pour in the white wine and deglaze the pan by running a silicone spatula on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavor. Allow it to gently bubble until the liquid is nearly gone.
- Add the chicken broth, lemon juice, and parsley, stir to combine. Reduce heat to low.
- Add chicken and their juices back to skillet and let it simmer for 5 minutes.
- Transfer the chicken to serving plates. Remove the sauce from the heat.
- Gradually whisk in 2 Tablespoons cold butter to the sauce until incorporated. This is a technique that chefs use called “monter au beurre”, which creates a smooth finish when added to warm sauces.
- Remove from heat, spoon sauce over the chicken and serve.
This version is mostly traditional. Tender chicken breasts are dredged in a lemon pepper flour and. Remarkably easy to cook, requiring only ingredients that you usually already have in your house.
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