Chicken Piccata

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Posted By: Christina
Posted In:  Poultry
Page Views:  1960 views
Preparation Time:  10 minutes
Cooking Time:  20 minutes
Course: dinner


Other Info

servings: 4-6

Ingredients

U.S.

Ingredients

European

6

Chicken breasts

6

½ - 1 c

Flour

60-120 g

8 Tbs

Butter

120 g

dash

Salt

dash

dash

Pepper

dash

2

Lemons (small)

2

¼ c

Chicken broth*

50 ml

3 Tbs

Dry white wine

3 Tbs

1 Tbs

Parsley (dried)

1 Tbs

4 c

Rice (cooked)**

500 g


Directions

1. Rinse and skin the chicken breasts and remove any bones. Set aside.

2. Pour flour into a shallow bowl, and dredge the chicken breasts.

3. In a large sauce pan, melt 4 Tbs. of the butter over a medium flame. Fry chicken breasts until cooked through, about 3-5 minutes on each side depending on the thickness of the meat.

4. Remove the chicken breasts from the pan and put them on a dish. Sprinkle them with salt and pepper on either side.

5. In the same sauce pan, melt the remaining butter and add the juice from one lemon, chicken broth*, wine, and parsley.

6. Once the sauce begins to boil, reduce the flame and simmer the sauce until it reduces slightly, stirring often.

7. Return the chicken to the pan and cook for another 3-5 minutes, or until hot.

8. Meanwhile, slice the remaining lemon into thin slices, adding them to the pan to get warm (saving a few slices for garnish).

9. Serve hot over the cooked rice.

                              

Notes: This sauce has a very strong lemon flavor. When preparing for the first time, try adding the lemon juice in parts and tasting the sauce after each addition to make sure it does not become too intense.

 

Substitutions: Chicken broth/Water and part of a chicken bouillon.

 

References: *See the Chicken Broth recipe. **See the Basic Rice recipe.

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