MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Classic Chicken Piccata in a Skillet
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Recipe By: Alice Morrow
Classic Chicken Piccata in a Skillet
Ingredients
- 4 (6-oz.) chicken cutlets
- ½ c. flour
- Salt, black pepper
- 1 egg white, lightly beaten
- 6 T. butter, divided
- 2 T. olive oil, divided
- 1 c. chicken broth
- ¼ c. fresh lemon juice
- ⅓ c. brined capers, drained
- Chopped fresh parsley, garnish
- Hot cooked pasta, your favorite
Instructions
- Place each cutlet between two sheets of heavy duty saran wrap and flatten to ¼” thickness with rolling pin or meat mallet.
- Mix together the flour, salt and pepper.
- Season the cutlets lightly.
- Dip each cutlet into egg white and then into flour mixture, shaking off excess.
- Melt 2 T. butter and 1 T. olive oil in large cast-iron skillet over medium heat.
- Add 2 cutlets at a time and cook until golden brown, 2-4 minutes per side.
- Transfer to a plate.
- Wipe skillet clean and repeat steps 5 &6. Discard drippings but do not wipe skillet clean.
- Add broth, lemon juice and capers to skillet.
- Bring to boil over high heat. Stir and scrape bottom of skillet to loosen browned bits.
- Reduce heat to medium and simmer, whisking occasionally for 5 minutes.
- Whisk in remaining butter and parsley.
- Spoon sauce over chicken cutlets and serve with hot pasta. You can also place pasta on platter, then the cutlets on top of pasta and then drizzle sauce over it. Garnish with more parsley.
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