Easy Chicken Piccata Recipe
- 3 Boneless, Skinless Chicken Breast Halves (1 - 1/2 pound total), or 4-8 Chicken cutlets
- 1/2 cup Flour
- 1/4 tsp Salt
- 3 tbsp Grated Parmesan Chees
- 4 tbsp Extra virgin olive oil
- 4 tbsp Butter
- 1/2 cup Chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 tbsp Lemon Juice
- 1/4 cup Brined Capers
- 2 tbsp Fresh chopped Parsley
- 1 pt Spaghetti
- 1 pinch Black Paper
- Prepare Chicken cutlets and Pound them thin: First to make the chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut each of them into two pieces.But If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
- Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
- Brown Cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Then add half of the chicken pieces, remember do not crowd the pan. After that, Brown well on each side, about 3-4 minutes per side. Remove the chicken from the pan and reserve into a plate.After completing that, again cook the other breasts in the same method, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce. Cook the spaghetti in boiling water added with salt and 2Tbsp of oil to avoid sticking.
- Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken accompanied with Spaghetti tossed with the butter sauce. Sprinkle with parsley and serve hot.