Maggian's Little Italy Chicken Piccata
Menu Description: Chicken breasts sauteed with capers and lemon butter with angel hair aglio olio
4 - 4oz pounded chicken breast
1/4 cup Dry white wine
1/2 cup Chicken broth
2 Tablspoons Capers
2 Tablespoons Chopped Italian parsley
Juice from 2 lemons
2 Tablespoons unsalted butter
Olive Oil
Salt & pepper
Flour to coat chicken
Coat sauté pan with olive oil and heat over medium-high flame.
Season chicken breasts lightly with salt and pepper, dust in flour on both sides. Add chicken to pan and sauté several minutes until browned well. Turn and continue cooking until nicely browned and cooked through. Remove chicken to warm serving platter.
Deglaze pan with white wine, releasing any browned bits that stuck to pan. Add chicken broth, capers, parsley, lemon juice and butter.
Return chicken to pan and cook briefly in the sauce. Bring to a simmer and correct seasoning with salt and pepper if needed. Pour sauce over chicken and serve immediately.
Recipe courtesy of: Maggiano's
Posts
