update, how cooking recipe Chicken Piccata with 13 ingredients and 4 stages of easy cooking, which is fast and tasty.
Without fail recipe ultimate Chicken Piccata easy, bouncy, practical.
Good Evening my mother, now you get make recipe Chicken Piccata with 13 ingredients and 4 steps. Below this is how to prepare, please observe carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 4 stages of easy cooking Chicken Piccata.
Ingredients all Chicken Piccata
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Prepare : thin cut chicken breasts.
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Prepare : lemon juice.
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Prepare : white wine.
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Needed : chicken stock.
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Needed : thin slices of lemons.
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Needed : extra virgin olive oil.
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Needed : unsalted butter divided.
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Needed : Capers.
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Needed : freshly chopped parsley.
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Prepare : All purpose flour for breading.
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Needed : medium shallot chopped.
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Prepare : garlic cloves chopped.
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Prepare : Salt and pepper.
If all main ingredients Chicken Piccata it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Process Cooking Chicken Piccata
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On medium high Heat, preheat the olive oil in a large deep nonstick skillet,Season the flour with salt and pepper. Dredge 2 tbsp of butter in the seasoned flour and set aside. Dredge the chicken breast into the flour shaking off any excess flour and set aside..
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When the oil is hot add 1 Tbsp of butter, when the butter is melted add the chicken and cook for 3 to 4 minutes on each side or until the chicken is cooked through. (You might need to do this in batches) Remove the chicken from the pan and add the shallot in with the pan juices. Cook the shallot until soft and translucent about 2 minutes. Add garlic and cook for 30 seconds..
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Add the wine and let it cook for 2 minutes, just until all the alcohol cooks out and the wine reduces by half. Add the chicken stock and 2 Tbsp of butter and season with salt and pepper. Cook until the liquids reduce by half about 5 to 6 minutes. Add the chicken back in with the liquids and add the capers, 2 Tbsp of the dredged butter and the lemon juice. Cook for 2 minutes or until the sauce thickens, add the parsley and lemon slices and cook for 30 seconds. Serve this amazing chicken piccata over your favorite pasta.
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