Chicken Piccata (Tyler Florence)

Adapted from Food Network

Chicken Piccata (Tyler Florence)

Ingredients

  • 1 pound chicken breast, thinly sliced or pounded thin
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large lemon, half thinly sliced/ half juiced
  • 2 tablespoons butter
  • 1 medium shallot, chopped
  • 1/3 cup white wine or dry vermouth (I skip this)
  • 1/3 cup chicken broth (I use 2/3 cup since I skip the wine)
  • I like to add 1/4 cup capers, drained and rinsed
  • 2 tablespoons parsley, chopped.

Instructions

1

Place chicken breasts in a bowl and toss with 2 teaspoons salt and ½ teaspoon pepper. Set aside for 15 minutes.

2

Arrange chicken pieces in a single layer. In a small bowl, mix flour and spices. Sprinkle both sides of the chicken with the seasoned flour.

3

In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside.

4

Add chicken pieces to pan in a single layer and cook until golden brown outside, 1 to 2 minutes on each side; remove to a platter.

5

Reduce the skillet to medium heat and melt 1 tablespoon butter. Add shallot and cook until softened, about 2 minutes.

6

Pour in wine, broth, and capers; bring to a boil over high heat, scraping up any brown bits from bottom of the pan; boil until reduced by half, about 1 minute.

7

Stir in lemon juice and remaining butter and pour over chicken. Garnish with chopped parsley.

Rating: 5 out of 5.

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