In the fresh meat case
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Prep Time: 20 min
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Cook Time: 15 min
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Serves 4
- 290
Calories
- 27G
Protein
- 530MG
Sodium
- 4.5G
Sat.fat
- 1G
Sugar
In the fresh meat case
Ingredients
2 PERDUE® Fresh Boneless Skinless Chicken Breasts OR PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Breasts
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup all-purpose flour
1 cup white wine
1/2 cup chicken stock
2 lemons, one juiced, one thinly sliced for garnish
2 tbsp. brined capers, drained and rinsed
2 tbsp. unsalted butter
4 tbsp. chopped parsley
Butterfly
Place chicken breast on cutting board. Place hand flat on top of breast. Use sharp knife to slice into one side of breast, starting at thicker end and ending at thin point. Be careful not to cut all the way through to other side. Open breast so it looks like a butterfly. Cover breast with plastic wrap and pound with meat pounder or rolling pin to create even thickness. Slice in half lengthwise to create two equal pieces of chicken breast. Repeat with second breast.
Butterfly
Place chicken breast on cutting board. Place hand flat on top of breast. Use sharp knife to slice into one side of breast, starting at thicker end and ending at thin point. Be careful not to cut all the way through to other side. Open breast so it looks like a butterfly. Cover breast with plastic wrap and pound with meat pounder or rolling pin to create even thickness. Slice in half lengthwise to create two equal pieces of chicken breast. Repeat with second breast.
Sauté
Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Sauté chicken breasts 2 to 3 minutes per side, until chicken is browned. Transfer chicken to plate. You may have to cook chicken in batches to avoid crowding pan.
Sauté
Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Sauté chicken breasts 2 to 3 minutes per side, until chicken is browned. Transfer chicken to plate. You may have to cook chicken in batches to avoid crowding pan.
Sauce
To the same skillet add white wine and bring to boil, scraping all tasty brown bits from bottom of pan. When wine has reduced by half, add chicken stock, lemon juice and capers. Return chicken to pan, reduce heat and simmer 5 minutes.
Sauce
To the same skillet add white wine and bring to boil, scraping all tasty brown bits from bottom of pan. When wine has reduced by half, add chicken stock, lemon juice and capers. Return chicken to pan, reduce heat and simmer 5 minutes.
Serve
Transfer chicken to serving platter. Whisk butter and parsley into skillet sauce. Pour sauce over chicken and garnish with lemon slices.
TIP For a fun presentation, serve Chicken Piccata in skillet garnished with lemon slices.
Serve
Transfer chicken to serving platter. Whisk butter and parsley into skillet sauce. Pour sauce over chicken and garnish with lemon slices.
TIP For a fun presentation, serve Chicken Piccata in skillet garnished with lemon slices.
Quick and Simple Chicken Piccata
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Trying it out looks easy
Andrew Brutka
Great recipe few ingrdients love it
Diana Beatty
Used this recipe and everything came out great and better than I expected! Any more lemon would have been too much though so just use one.
Stephen Rios
I wish I could buy your chicken brand in my area (95258). I would even drive more than 25 miles to get it and make your Chicken Picatta. Will you ever come out to our area? Please let me know. Inge Beckham
Inge Beckham
This dish looks absolutely delicious - especially because right now I'm very hungry. I wish I could find your brand (PERDUE) chicken where I live (in Lodi CA). Can I place a mail order for your products? Please let me know. Thank you.
Inge Beckham