| Chicken Piccata Recipe Serves 4 2 boneless, skinless chicken breast ½ cup flour 1/3 cup white wine ¼ cup butter, cut into cubes ¼ cup olive oil 4 lemon wedges 2 Tablespoon diced black olives 2 Tablespoon lemon juice 1 Tablespoon roasted chopped garlic or regular garlic ½ Tablespoon chopped parsley ¼ teaspoon black pepper sliced lemon wedges salt to taste Slice chicken breast horizontally done the middle. Turning the 2 chicken breast into 4 pieces. Lay some plastic wrap of your cutting board. Place chicken pieces on plastic wrap a good space apart and cover with more plastic wrap. Flatten chicken pieces with a meat mallet, flat pan, rolling pen, or whatever you can find to about ¼ inches. Remove wrap and season with salt and pepper. In shallow dish add flour. Dip pieces of chicken in flour and shake off excess. Set aside. Get a large pan over medium heat. Add half of the olive oil. Add chicken and lightly brown chicken on both sides. Remove chicken to a plate. Add rest of olive oil to the same pan. Add roasted garlic, and black olives and cook for a few seconds. Turn off heat, and add the wine. Turn the heat back to medium. Stir and cook making sure you get the bits off the bottom mixed in. Add the chicken back and cook chicken for a minute to rewarm the chicken. Remove chicken to a clean plate. Add lemon to Chicken Piccata sauce and whisk well. Spoon sauce over chicken, sprinkle with parsley and serve. |
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