Cooking From Cabinet - Chicken Piccata

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Place the flour in a bowl.

Add the eggs and whisk until there are no lumps.

Add the cheese, whisk.

Add the oil, whisk well.

Let sit in the refrigerator for one hour before using.

Pound the chicken breast to flatten slightly.

Season with salt and pepper.

Dredge in flour.

Shake off excess flour.

Place in the picatta batter and completely submerge the breast.

Pull out and let the batter drip for a little while.

Place in a sauté pan on medium high heat with salad oil.

Cook until golden brown.

Flip over, cook the other side until golden brown.

When both sides are golden brown place on a tray and cook in a 350 F oven until the chicken is just cooked through.

Remove and let rest for 5 minutes before eating.

Lightly sauté shallots until cooked halfway.

Add the garlic and cook until soft.

Add the white wine and reduce to 1/4 c.

Add the heavy cream bring to a boil and reduce to sauce consistency.

Add the lemon juice and zest.

Add the capers and caper juice.

Taste adjust flavor if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens