I made Homemade Chicken Piccata tonight in my new Cast Iron Skillet :) You will need: 3-4 thin Chicken Breast Cutlets (boneless and skinless) ¼ cup of All-Purpose Flour ¼ Stick of Butter Melted for Chicken ¼ Stick of Butter for Sauce ½ Lemon in slices 2 tablespoons of Capers (you can find these in the salad dressing section of the grocery store) ¼ cup of Heavy Cream (if you want a creamier sauce then add a little more cream) ½ cup of Dry White Wine or Chicken Stock if you don’t want to use wine 1 Garlic Clove minced 2 tablespoons of Parsley chopped (optional) Pinch of Salt and Black Pepper Directions: Heat cast iron skillet with 2 tablespoons of Butter with 2 tablespoons of Oil. Make sure the skillet is fairly hot. Lay the chicken breasts onto a flat surface and brush them with ¼ stick of melted butter on both sides. Season each side with salt and black pepper. Sometimes I toss in a pinch of Garlic Powder too. Dip them into the flour and shake off excess. Drop each chicken cutlet into the hot skillet and you should hear a nice sizzle sound. Let the chicken cook on each side for about 3-4 minutes each until each side is browned. Then set aside into a plate. In the chicken skillet with chicken drippings, add garlic, lemon slices, white wine, ¼ stick of butter, heavy cream, capers and parsley. Whisk sauce and bring to a boil then reduce heat. If using wine, it will start to reduce to form sauce. Return chicken to pan and simmer on low heat for 5 minutes.
Posted on: Mon, 05 Jan 2015 00:27:57 +0000
Trending Topics
Recently Viewed Topics
© 2015