Taste of Home Recipe Administration

Re: Chicken Piccata

BluRay — Tue, 14 Jul 2009 22:04:01 GMT

Great recipe. I've been searching for one like this. (with the capers and artichokes.)

Thanks for posting,

BluRay

Re: Chicken Piccata

hedwig54 — Thu, 13 Nov 2008 17:22:37 GMT

I prepared this dish for the first time. absolutely loved it. fooled my hubby, did not tell him about parmeson cheese or he would never have tried it. long story short..he loved it too. will make again real soon.

M.Smith

Salem, Al

Re: Chicken Piccata

pat48_TX — Sun, 16 Mar 2008 22:32:20 GMT

I was looking for a recipe for chicken and this one sounds just right!!

Thanks Superglide

Pat E

Re: Chicken Piccata

superglide — Sun, 23 Dec 2007 13:25:46 GMT

dh and i love chicken piccata. i found this quick and easy recipe:

CHICKEN PICCATA RECIPE

2 Boneless chicken breasts sliced in half or 3 slices
2 TBS Butter
1 TBS Olive OIl
1/4 cup flour
3/4 tsp paprika
3/4 - 1 cup dry white wine
3 TBS lemon juice
Salt
Freshly ground pepper (white or black) to taste
1 TBS Butter (for sauce at finish)
3 TBS capers

1 can artichokes, drained

RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers and artichokes.

POUR pan juices over chicken. Serve.

Chicken Piccata

Recipe-Bot — Sun, 23 Dec 2007 02:45:07 GMT

Once you've tried Susan Pursell's tangy yet delicate entree, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. Susan sent the recipe from her home in Fountain City, California.

View this recipe now