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| Home -> [Chicken, Italian, Poultry, Western European] -> [Quick chicken piccata Recipe] |
Quick chicken piccata
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| Artist: |
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Yield: |
4 |
| Categories: |
Chicken, Italian, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| 4
| | Boneless chicken breast | | | -halves, skinned | | | Salt and freshly ground | | | -pepper | | 2
| tbsp | Butter | | 1
| tsp | Vegetable oil | | 1/2
| cup | Chicken broth | | 1/4
| cup | Vermouth | | 2
| tbsp | Fresh lemon juice | | 1
| tbsp | Capers, drained, rinsed | | | Lemon slices |
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Procedures:
| 1 | Pat chicken dry. | | 2 | Season with salt and pepper. | | 3 | Melt butter with oil in heavy large skillet over medium-high heat. | | 4 | Add chicken and cook until springy to touch, 4 minutes per side. | | 5 | Remove from skillet; keep warm. | | 6 | Increase heat to high. | | 7 | Stir broth and vermouth into skillet. | | 8 | Boil until reduced by half, scraping up any browned bits. | | 9 | Remove from heat. | | 10 | Mix in lemon juice and capers. | | 11 | Place chicken on plates and pour sauce over. | | 12 | Garnish chicken with lemon slices. | | 13 | 4 servings. |
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