In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. Season the chicken with salt and pepper dredge in the flour mixture shake off excess and set aside. Enjoy!įor other tasty chicken dishes, try my Green Chile Chicken Pasta, Bacon Wrapped Chicken, Cheesy Prosciutto Stuffed Chicken with Pesto or this Smothered Chicken and Barley. In a shallow bowl, combine the flour and parmesan cheese. I absolutely LOVE this sauce so be sure to have some crusty french bread to dunk in the sauce to get every drop. This chicken piccata recipe is perfect for those quick mid-week dinners. They give a tangy lemony, salty, almost olive like flavor to a dish. Sauce 2 tbsp capers 1/4 cup dry white wine optional 1/2 cup chicken stock 1 lemon 2 tbsp unsalted butter, ghee, or olive oil fresh parsley finely chopped. Typically you would see them scattered over smoked salmon with red onion slices and cream cheese on a bagel, but it’s probably better know as one of the flavor components in chicken piccata. Bring to a boil reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Gradually whisk in chicken stock, wine and lemon juice. Pinot Grigio and Pinot Blanc are other considerations. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Add garlic to the pan and sauté for 10 seconds, then add white wine and simmer until it reduces by half. Once the chicken is cooked, set it aside. Working in batches, cook the chicken until deeply browned on both sides. Sauvignon Blanc is another which has bright citrus and herbal notes and pairs nicely with the lemon and parsley found in this dish. Heat oil and 2 tbsp of butter in a pan over medium-high heat until the butter melts. Both are served with a lemony butter sauce, but the piccata sauce includes capers.Ī nice Chardonnay works because it has hints of butter and citrus. What is the difference between chicken piccata and chicken francese?īesides Piccata being Italian and Francese being French, both are made with chicken breast, but Francese chicken is first dipped in flour, then into an egg mixture before being sautéed.
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