Chicken Piccata Recipe

Entered by: DanisFan
Categories: Italian

Views: 7015   Comments:   Favorited: 0   [Printable]  

When it comes to the old school classics, there are only so many variations you can make. For this recipe, I pretty much stuck to the basics of any piccata recipe; lemon, parsley, capers, and some olive oil. If you wanted to, you could easily forget the flour and swap in a piece of white fish to make this dish even lighter as the warmer weather comes our way. Remember...these recipes are great guidelines in the kitchen, but the real fun comes in when you add your own creative twists!! Enjoy!

Attributed to:Dani Spies

Ingredients Servings: 4 Change to: US Metric (butter, capers, Chicken, extra virgin olive oil, flour, lemon juice, parsley, pepper, salt, shallot) 1 lb of thinly cut boneless, skinless, chicken breasts ½ cup of whole wheat flour 1 shallot, diced A couple of tbsp. of extra virgin olive oil ½ cup of low sodium chicken broth ¼ cup of lemon juice ¼ of capers ¼ cup chopped parsley 1 tbsp of butter Salt and pepper to taste 1 lb of green beans, trimmed (optional)* Directions   1. Season chicken with salt and pepper. Lightly dredge chicken in flour. 2. Heat extra virgin olive oil in a large sauté pan over med high heat. Add chicken and cook for 3-4 minutes on each side, or until lightly browned. Remove chicken from pan and set aside. 3. Turn heat down to a medium low before stirring in the shallots. Cook for about 20 seconds. Stir in chicken broth, lemon juice, and capers. Once bubbles start to form, stir in butter. 4. Return chicken to pan and heat thru…top with fresh parsley. *Serve chicken over beans! Simply Green Beans 1. Bring 2 inches of water to a boil in a large skillet. Add in green beans and cover for 3 minutes. Remove beans and enjoy!

 

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