Recipe by Sina Mizrahi

Chicken Piccata

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Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat

Ingredients

Main ingredients

  • 1/3 cup fresh lemon juice

  • 1 teaspoon lemon zest

  • 1/4 cup capers, rinsed

  • 1/3 cup fresh parsley, chopped


Wine Pairing

Mt. Tabor Chardonnay

Directions

For the Chicken

1.

Thin the sliced chicken breast by pounding between two pieces of plastic wrap. Season each side with salt and pepper, then dredge in flour, shaking off excess.

2.

In a large skillet, heat quarter cup of oil over medium-high heat. Once the oil sizzles, add two chicken breasts and fry until golden brown, about three to four minutes per side. Transfer them to a plate and add the remaining oil to the skillet. Fry the next two pieces of chicken until golden brown. Transfer to a plate.

3.

Add the wine, lemon juice, lemon zest, and capers to the pan. Bring to a boil and reduce the sauce by a third.

4.

To serve, place the chicken on a serving dish or plate, pour the sauce over it, and garnish with parsley.

Notes:

This recipe works just as well with up to 1½ pounds of chicken. If you’re cooking for a larger crowd, increase the rest of the ingredients to match.
Chicken Piccata

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Judy Lew
Judy Lew
9 months ago

Can I make this for Friday night. How to prevent from drying out?

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Avigael Levi
Admin
Reply to  Judy Lew
9 months ago

Yes. I’d suggest actually to add a tablespoon of mayo to the recipe (it makes the chicken more juicy) and then store this dish in the fridge covered in plastic wrap until ready to serve.

Bonnie
Bonnie
9 months ago
Bonnie
Bonnie
9 months ago
Bonnie
Bonnie
1 year ago

great recipe

Aviva Braun
Aviva Braun
1 year ago
Aviva Braun
Aviva Braun
1 year ago