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Gallery Recipe Summary Servings: 2

Ingredients Ingredient Checklist 2 chicken breast halves, boned and skinned All-purpose flour, for dredging 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 cup dry white wine 1 tablespoon capers, drained Juice of 1/2 lemon 2 tablespoons roughly chopped fresh flat-leaf parsley 1/4 cup homemade or low-sodium canned chicken stock Sauteed Zucchini and Tomatoes

Gallery

Recipe Summary Servings: 2

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 2 chicken breast halves, boned and skinned All-purpose flour, for dredging 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 cup dry white wine 1 tablespoon capers, drained Juice of 1/2 lemon 2 tablespoons roughly chopped fresh flat-leaf parsley 1/4 cup homemade or low-sodium canned chicken stock Sauteed Zucchini and Tomatoes

Directions

Place chicken breasts between two pieces of plastic wrap. Using a meat tenderizer, pound chicken breasts slightly to an even thickness.

Dredge chicken in flour, shaking to remove excess. Heat olive oil in a large skillet over medium-high heat. Add chicken. Season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. Serve chicken with sauce from skillet and sauteed vegetables.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Mark Strausman’s Chicken Piccata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mark Strausman’s Chicken Piccata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest