CHICKEN SCALOPPINE WITH PICCATA SAUCE
4 boneless skinless chicken breast cutlets
1 cup flour
Coarse salt and fresh ground pepper
4 tbsp. unsalted butter
2 tbsp. olive oil
½ cup dry white wine
½ cup chicken broth or stock
Juice of ½ lemon
2 tbsp. capers, rinsed and drained
¼ cup chopped fresh flat-leaf parsley
Place flour, salt, and pepper in a shallow dish. Lightly coat flour chicken pieces with seasoned flour, tapping to remove excess.
In large skillet, heat 2 tablespoons of butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. transfer to a serving platter and keep warm.
Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes.
Add remaining 2 tbsp butter, swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.
Pairs Well With
I have tried numerous scaloppine recipes and found this one to be the best. It is Martha Stewart’s recipe and “It’s a good thing” :)