Stir to combine and cook 1 minute then add the wine to deglaze, scraping up any brown bits from the bottom of the skillet. Reduce the heat to low then add 2 tablespoons of butter and 2 tablespoons of flour. The chicken may not be cooked through at the thickest point yet. Add the chicken without overcrowding cooking until golden (about 3-4 minutes per side) then remove to a plate. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium to medium-high heat. Season them on both sides with salt and pepper then dredge the cutlets in flour. dry white wine (pinot grigio or sauvignon blanc recommended)Īdd 3 tablespoons of the flour to a shallow dish or plate then slice the chicken breasts horizontally so you have thin cutlets.I’ve even included Chicken Piccata on the Easter menu next to the ham and Cheesy Potatoes and it disappeared.
#Chicken piccata recipe wine mac
Is it appropriate to name your favorite child, er recipe? Well, here goes: Chicken Piccata ~ whipped up in under 30 minutes, elegant enough to entertain with but the best reason is the lemony, white wine sauce the chicken simmers in.Ĭhicken is a great source of protein and makes an appearance at our house a lot because it easily taken on whatever seasonings or flavor you give it from this recipe to Chicken Dijon to Buffalo Chicken Mac and Cheese – all from the same source of meat. I get asked a lot what my favorite recipe is on the blog. Up until now I’ve haven’t divulged it.
This easy, elegant meal goes stove to table in under 30 minutes. Chicken Piccata ~ boneless chicken in lemon-caper, white wine sauce with artichokes.
0 kommentar(er)
