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
Place chicken breasts in a bowl and toss with 2 teaspoons salt and ½ teaspoon pepper. Set aside for 15 minutes.
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.
In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside.
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.
Reduce the skillet to medium heat and melt 1 tablespoon butter. Add shallot and cook until softened, about 2 minutes.
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.
Stir in lemon juice and remaining butter and pour over chicken. Garnish with chopped parsley.
No Comments