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Recipe: Quick & Easy Chicken Piccata

Ingredients

Directions

~ Marla Meridith

Recipe: Quick & Easy Chicken Piccata

This Quick & Easy Chicken Piccata tastes like the one you’ll find at your favorite Italian restaurant!

4 servings

4 (4-6 oz) skinless, boneless chicken breast halves
1/2 tsp kosher salt
1/4 tsp ground black pepper
3/4 cup low sodium chicken broth, divided
2 oz all-purpose flour, divided
2 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 cup shallots, finely chopped
lemon slices
4 medium garlic cloves, finely chopped
1/2 cup dry white wine
2 tbsp freshly squeezed lemon juice
2 ounces drained capers
3 tbsp finely chopped parsley

Have your butcher slice thin chicken breasts for you or you can pound them down yourself. Place the chicken breasts in-between two sheets of plastic wrap. Pound to 1/2 inch thickness with a meat mallet or the back of a pan. Season both sides lightly with salt and pepper.
Whisk together 1/4 cup of the stock in a bowl with 1 tsp flour.
Place the remaining flour in a shallow dish. Coat the chicken with the flour and shake off excess.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a 12 inch cast iron (or any heavy bottomed skillet) over medium heat. Swirl the pan until the butter melts. Add the chicken and cook for 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and place on a clean plate, keep the chicken warm.
Add the rest of the olive oil, shallots and lemon slices to the pan. Sauce for a few minutes, until fragrant and softened. Add the garlic, sauté for one minute. Add the wine, cook down for a few minutes, until the wine has virtually evaporated. Scrape and stir to mix any browned bits into the sauce. Add the last 1/2 cup of the stock. Simmer the sauce for 5 minutes until it is reduced by half.
Stir in the broth, flour mixture. Cook for a minute. Remove the pan from the heat and stir in the butter, lemon juice and capers. Plate the chicken and top with the sauce. Serve immediately.

~ Marla Meridith

Recipe: Quick & Easy Chicken Piccata

This Quick & Easy Chicken Piccata tastes like the one you’ll find at your favorite Italian restaurant!

4 servings

4 (4-6 oz) skinless, boneless chicken breast halves
1/2 tsp kosher salt
1/4 tsp ground black pepper
3/4 cup low sodium chicken broth, divided
2 oz all-purpose flour, divided
2 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 cup shallots, finely chopped
lemon slices
4 medium garlic cloves, finely chopped
1/2 cup dry white wine
2 tbsp freshly squeezed lemon juice
2 ounces drained capers
3 tbsp finely chopped parsley

Have your butcher slice thin chicken breasts for you or you can pound them down yourself. Place the chicken breasts in-between two sheets of plastic wrap. Pound to 1/2 inch thickness with a meat mallet or the back of a pan. Season both sides lightly with salt and pepper.
Whisk together 1/4 cup of the stock in a bowl with 1 tsp flour.
Place the remaining flour in a shallow dish. Coat the chicken with the flour and shake off excess.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a 12 inch cast iron (or any heavy bottomed skillet) over medium heat. Swirl the pan until the butter melts. Add the chicken and cook for 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and place on a clean plate, keep the chicken warm.
Add the rest of the olive oil, shallots and lemon slices to the pan. Sauce for a few minutes, until fragrant and softened. Add the garlic, sauté for one minute. Add the wine, cook down for a few minutes, until the wine has virtually evaporated. Scrape and stir to mix any browned bits into the sauce. Add the last 1/2 cup of the stock. Simmer the sauce for 5 minutes until it is reduced by half.
Stir in the broth, flour mixture. Cook for a minute. Remove the pan from the heat and stir in the butter, lemon juice and capers. Plate the chicken and top with the sauce. Serve immediately.

~ Marla Meridith