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.
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.
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.
Serves: 4-6
