Buy the 2015 Old Farmer's Almanac!

Chicken Piccata

Chicken Piccata

Rate this Recipe:

Your rating: None Average: 4 of 5 (2 votes)

This recipe reminded us of how good chicken piccata tastes and, just as important, how quick it is to prepare.

Yield: 2 servings

Preparation Time: 20 minutes

Start to Finish Time: 20 minutes

  • 2 boneless, skinless chicken-breast halves (about 12 ounces total)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup dry vermouth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter
  • 1 tablespoon capers, brine drained
  • 2 teaspoons grated lemon zest
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges

Slice each chicken-breast half into 2 pieces, lengthwise.

Place pieces between two sheets of heavy-duty plastic wrap; with a meat mallet or rolling pin, pound to 1/4-inch thickness.

In a shallow bowl or pie tin, combine flour, salt, and pepper. Dredge chicken in flour mixture and shake to remove excess.

In a large frying pan over medium-high heat, sauté chicken in olive oil, 2-3 minutes per side, or until no longer pink; transfer to warmed plates.

Discard oil. Add vermouth to pan and cook over medium-high heat 2 minutes, or until mixture is reduced by half, stirring to loosen browned bits from bottom. Stir in lemon juice, butter, and capers.

Return chicken to pan and coat well with sauce.

Plate chicken, spooning sauce over meat; sprinkle with lemon zest and parsley. Garnish with lemon wedges and serve immediately.

Please review this recipe below!


Review this Recipe

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

2015 Garden Calendar2015 Weather Watcher's Calendar2015 Recipes Calendar2015 Engagement Calendar 2015 Everyday Calendar2015 Country CalendarNew Year Cross StitchLobster Rope Doormats