Rigs Chicken Picata

My good friend Nancy (turtlemom4bacon) inspired me to post some of my recipes and to share with you guys my photos of my recipes. Like Nancy says "this sauce is out of this world"

 

 

CHICKEN PICCATA

 

 

1 1/2 pounds thin cut chicken breast (or use 4 - 6 ounce whole chicken breast and pound thin with a meat mallet)

1/2 cup lemon juice

1/2 cup white wine

1 cup chicken stock

6 thin half-moon lemon slices

3 tablespoons olive oil

5 tablespoons unsalted butter, divided

3 tablespoons fresh chopped parsley

All purpose flour for dredging

1 medium onion, chopped

2 cloves garlic, chopped

Salt & pepper to taste

 

 

On medium high heat, preheat the olive oil in a large deep nonstick skillet.

Season the flour with salt & pepper.

Dredge 2 tablespoons of butter in the seasoned flour and set aside.

When the oil is hot, add one tablespoon of butter, and the butter is melted add the chicken.

Cook for 3 or 4 minutes on each side or until the chicken is cooked through.

Remove the chicken from the pan and add the onions in with the pan juices.

Cook until soft and translucent about 2 minutes.

Add garlic and cook for 30 seconds.

Add the wine and let cook for 2 minutes, just until all the alcohol cooks out and the wine reduces by half.

Add the chicken stock and 2 tablespoons of butter and season with salt & pepper.

Cook until the liquids reduce by half about 5 to 6 minutes.

Add the chicken back in with the liquids, 2 tablespoons of the dredged butter and lemon juice.

Cook for 2 minutes or until the sauce thickens and then add the parsley and lemon slices and cook for 30 seconds.

Serve this amazing Chicken Piccata with a side of angel hair pasta to soak up all of those delicious juices.

ENJOY!

Done