Chicken Picatta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 2 chicken breasts halved into thinner cutlets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup flour
- 2 tablespoons extra virgin olive oil
- 6 tablespoons butter divided
- 2 cloves garlic minced
- 1 shallot minced
- 1 cup chicken broth
- 1/4 cup lemon juice fresh
- 1/4 cup sun dried tomatoes chopped
- 1/4 cup capers rinsed
- 1/4 cup heavy cream
- parsley chopped (optional)
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Directions: |
Directions:1. Season the chicken with salt and pepper and coat in the flour.
2. Add the olive oil and 2 tablespoons of butter to the skillet on medium heat.
3. Add the chicken and cook for 5-7 minutes on each side.
4. Remove the chicken from the pan and add in the garlic and shallots and cook for 1 minute or until it gets aromatic.
5. Add in the chicken broth and lemon juice and reduce the heat to medium, whisking well and cooking for 5-7 minutes until thickened (and can coat a spoon).
6. Add the remaining butter, sun dried tomatoes, capers and the heavy cream to the pan and whisk well.
7. Add the chicken back to the pan and coat with the sauce, letting it thicken for just 1-2 minutes before removing from the heat.
8. Garnish with parsley if desired before serving. |
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Personal
Notes: |
Personal
Notes: Olive Garden's Chicken Piccata is a delicious take on the classic with butter, lemon, capers, sun dried tomatoes and heavy cream. You won't miss the restaurant version!
You can skip the capers if you don't like them and if you don't have sundried tomatoes, just stir in some freshly chopped tomatoes before serving. Onion can be substituted for shallot
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