Quick chicken piccata recipe

Step by Step

Step 1

Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.

Step 2

Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.

Step 3

In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.

Step 4

Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish.

Ingredient

Butter

2 tablespoons 2 tablespoons
Salt

2 teaspoon 0.33 fl. ozs
Hot paprika

4 teaspoon 0.66 fl. ozs
Olive oil

2 tablespoons 2 tablespoons
Flour

1 tablespoon 0.5 fl. ozs
Chicken broth

3 cup 3 cup
Shallot

1 medium 1 medium
Lemon-half thinly sliced

1 large 1 large
White wine or dry vermouth

3 cup 3 cup
Thin sliced skinless

1 pound 1 pound

Quick chicken piccata recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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