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Chicken piccata recipe

EASY GARLIC CHICKEN PICCATA RECIPE

This easy garlic chicken piccata is a very rich and creamy treat that you should try this summer; the intense vibe of garlic is a total flip on monotonous weekend dinners! This chicken piccata is a very easy yet tasty dish that gives an amazing change to traditional chicken piccata. Tender chicken is lightly coated with rich parmesan cheese and flour; afterwards, it is fried to the point some lightly golden crust is created and, in the end, very soft, velvety and intense garlicky sauce along with white wine and capers is drizzle upon it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 3 People
Course: Main Dish
Cuisine: American
Calories: 281
Ingredients Method Notes

Ingredients
  

  • 2 large sized Boneless and skinless chicken breasts
  • 1/4 cup Brined capers
  • 1/4 cup Fresh parsley
  • 1 tsp salt
  • 1/4 cup dry white wine
  • 3/4 cup Chicken stock
  • 1/4 tsp Black cracked pepper
  • 4 tbsp Unsalted butter
  • 2 tbsp Plain Flour
  • 2 tbsp Fresh Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp Fresh lemon juice
  • 4 large sized Cloves garlic
  • Parmesan Cheese - For serve

Method
 

  1. Blend the parmesan cheese and flour in a shallow bowl. Get some pepper and salt and season the chicken with it. Dredge the chicken into a flour blend; you can get rid of excess flour by rubbing it off and keep it aside.
  2. Heat up 1 tablespoon of butter and one tablespoon of oil in a large pan on medium-high heat flame. When hot, get two pieces of chicken and fry them to the point they harness a golden shade on each side and completely cooked. Shift the chicken to a hot platter.
  3. Get one tablespoon of olive oil and butter and melt it. When warm, take the leftover chicken and brown it on both sides. Shift it to a plate.
  4. Melt extra tablespoon of butter in the same pan. Fry the garlic until it is aromatic, about 30 seconds. Pour the wine and lightly boil it, eradicate any brown bits stuck at the bottom of the pan to get an extra kick of flavor. Cook it until complete wine is evaporated. Stir it at regular intervals.
  5. Pour in lemon juice, stock, and capers and let it boil to the point it gets decreased by a little amount. Simply pour the pepper and salt for taste.
  6. Pour leftover butter into the pan, let it melt, then again pour chicken into the pan, with all the liquid from the plate. Keep simmering it for 5 minutes to heat it.
  7. Drizzle up some vibrant parsley upon it and serve it.

Notes

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