How To Make Easy Chicken Piccata
4
Boneless Skinless Chicken Breast
1/2 cup
Dry White Wine
1/4 cup
Lemon Juice
2 cups
chicken stock
4
Boneless Skinless Chicken Breast
1/2 cup
Dry White Wine
1/4 cup
Lemon Juice
2 cups
chicken stock
3 tbl
Capers
1, minced
Shallot
3, minced
Garlic Cloves
Fresh Parsley
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
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When butter and oil start to sizzle, add the chicken and cook for 3 minutes.
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When chicken is browned, flip and cook other side for 3 minutes.
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Remove and transfer to plate.
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Add 1 tbl butter and shallot to pan. Cook until translucent
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Add the garlic and cook about a minute, making sure not to burn.
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Add the flour and mix well, breaking up any lumps. Let cook until it begins to brown
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Deglaze the pan with white wine
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Add chicken stock
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Add lemon juice
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Season with salt and pepper
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Add chicken back to pan
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Let simmer for 5 minutes
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Add capers
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Plate chicken
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Ladle sauce over chicken and garnish with lemon slices and parsley
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Bon appétit!
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