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Grandma's Chicken Piccata

Melissa Jo
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Ingredients
  

  • 3 chicken breasts butterflied and pounded thin
  • 2 cups of flour
  • 2 lemons
  • 8 oz. of white wine Chardonnay or Pinot Grigio
  • 1.5 cups of chicken broth
  • 2 tbsp. of flour mixed with 2 tbsp. of softened butter make a paste
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of capers
  • 1-2 tsp of salt for the flour and chicken
  • 1-2 tsp of cracked black pepper for the flour and chicken
  • more salt & cracked black pepper to taste for the sauce

Instructions
 

  • Butterfly chicken breasts and then pound them nice and thin (as even as possible but doesn’t have to be perfect) Add salt & pepper to each side and make sure it’s patted dry.
  • Add all purpose flour to a bowl and generously add salt and pepper to the flour
  • Dredge the cutlets into the flour and set aside
  • In a pan with butter & olive oil sauté the chicken and DONT MESS WITH IT! Let it brown on each side!
  • This’ll take about 5-10 minutes. Set the chicken aside.
  • Then discard a little bit of the oil if it’s very full (leave about 2 tbsp of oil) but do NOT clean out the pan. You need the flavors of the chicken in the pan.
  • Make a flour paste: mix together 2 Tbsp. Of flour with 2 tbsp. Of softened butter (or water works too)
  • To the pan add 1 lemon sliced in rounds & sauté each side
  • Then deglaze pan with about 1 cup of white wine (bring to low boil to burn alcohol out))
  • Add about 1 & 1/2 cups of chix broth
  • Juice of 1/2 a lemon
  • Add flour paste and whisk continuously about 3-5 minutes
  • Add salt & pepper to taste!
  • Add chopped fresh parsley
  • Add 3-4 tbsp of caper
  • Simmer for about 5-10 minutes
  • Add chicken back to the pan
  • Simmer together for about 10 minutes or until it thickens
  • And serve over mashed potatoes or rice! ENJOY!!!

Notes

  • Chicken breasts: purchase chicken breasts and butterfly them before you start preparing, cover with plastic wrap and pound them so they are even.

  • As with all proteins, make sure your chicken cutlets are patted dry of any moisture and at room temperature before preparing. This will result in juicy moist breaded cutlets.

  • When browning, make sure you do NOT move the meat around in the skillet. Let the meat brown in peace! =-) Don’t mess with it! About 5 minutes per side.

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