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Chicken Piccata

Serves 4-6 Have your whole family raving over this Chicken Piccata recipe! #STARFineFoods Ingredients: 1 lb. chicken boneless skinless breast fillets Salt and pepper to taste 1/2 cup flour 3 Tbsp. STAR Extra Virgin Olive Oil, divided 1 tsp. minced garlic 1 cup sliced mushrooms 1/4 cup chicken broth 1/4 cup white wine 2 tsp. fresh lemon juice 1 Tbsp. butter 2 Tbsp. STAR Capers, drained Instructions:

Halve chicken fillets horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Sprinkle chicken with salt and pepper to taste. Dust with flour, shaking off excess.

Heat 1 Tbsp. Olive Oil in skillet over medium-high heat. Add half the breast fillets and sauté 2 to 3 minutes on each side until golden brown and cooked through. Remove chicken and set aside. Repeat with 1 Tbsp. olive oil and remaining breast fillets.

Add remaining 1 Tbsp. of olive oil, garlic and mushrooms to skillet and sauté until mushrooms are browned. Add chicken broth and wine. Heat to boiling, scraping to loosen browned bits. Simmer 2 minutes. Stir in lemon juice, butter and capers.

Return cooked breast fillets to skillet. Heat through, turning to coat with sauce.

Chicken Piccata

Ingredients

  • 1 lb. chicken boneless skinless breast fillets
  • Salt and pepper to taste
  • 1/2 cup flour
  • 3 Tbsp. STAR Extra Virgin Olive Oil, divided
  • 1 tsp. minced garlic
  • 1 cup sliced mushrooms
  • 1/4 cup chicken broth
  • 1/4 cup white wine
  • 2 tsp. fresh lemon juice
  • 1 Tbsp. butter
  • 2 Tbsp. STAR Capers, drained

Instructions

1

Halve chicken fillets horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Sprinkle chicken with salt and pepper to taste. Dust with flour, shaking off excess.

2

Heat 1 Tbsp. Olive Oil in skillet over medium-high heat. Add half the breast fillets and sauté 2 to 3 minutes on each side until golden brown and cooked through. Remove chicken and set aside. Repeat with 1 Tbsp. olive oil and remaining breast fillets.

3

Add remaining 1 Tbsp. of olive oil, garlic and mushrooms to skillet and sauté until mushrooms are browned. Add chicken broth and wine. Heat to boiling, scraping to loosen browned bits. Simmer 2 minutes. Stir in lemon juice, butter and capers.

4

Return cooked breast fillets to skillet. Heat through, turning to coat with sauce.

1

Halve chicken fillets horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Sprinkle chicken with salt and pepper to taste. Dust with flour, shaking off excess.

2

Heat 1 Tbsp. Olive Oil in skillet over medium-high heat. Add half the breast fillets and sauté 2 to 3 minutes on each side until golden brown and cooked through. Remove chicken and set aside. Repeat with 1 Tbsp. olive oil and remaining breast fillets.

3

Add remaining 1 Tbsp. of olive oil, garlic and mushrooms to skillet and sauté until mushrooms are browned. Add chicken broth and wine. Heat to boiling, scraping to loosen browned bits. Simmer 2 minutes. Stir in lemon juice, butter and capers.

4

Return cooked breast fillets to skillet. Heat through, turning to coat with sauce.

Serves: 4-6

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