Chicken Piccata

By Cafe Delites · 35 min

Ingredients

Instructions

1. In a shallow bowl, mix the flour and parmesan. Season the chicken with salt and pepper, coat it in the flour mixture, shake off the excess and set aside.
2. In a large pan over medium-high heat, warm 1 tablespoon butter and 1 tablespoon olive oil. Fry 2 chicken pieces until golden on each side and cooked through, about 3-4 minutes per side depending on thickness. Move to a warm plate.
3. Melt 1 tablespoon butter with 1 more tablespoon olive oil. Fry the remaining chicken until browned on both sides, then move to the plate.
4. In the same pan, melt 1 tablespoon butter. Fry the garlic for 30 seconds until fragrant. Add the wine, bring to a boil, and scrape up the brown bits from the pan. Cook, stirring now and then, until the wine has almost evaporated.
5. Add the stock, lemon juice and capers. Boil until slightly reduced, about 6 minutes. Adjust salt and pepper to taste.
6. Add the remaining butter and let it melt. Return the chicken to the pan with all the juices from the plate and simmer 5 minutes to heat through.
7. Garnish with parsley and serve right away, with extra parmesan if you like.

Summarized from Cafe Delites's video. Watch it for the details.

More recipes with

GarlicCheeseLemonParmesan cheeseChicken breast