CHICKEN SCALOPPINE WITH PICCATA SAUCE
CATEGORIES
INGREDIENTS
- Cooking Time: 15-20
- Servings: 4
- Preparation Time: 10
- 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
DIRECTIONS
- 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.