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Chicken Piccata

4 tablespoons olive oil
4 skinless, boneless chicken cutlets, pounded flat
All-purpose flour for coating
1/4 cup dry white wine
1 small onion, minced
Juice of 1 lemon
1/2 cup chicken broth
2 tablespoons unsalted butter
1/4 cup chopped Italian parsley
3 tablespoons capers
Salt and pepper


1. Heat oil in large skillet over medium heat.

2. Dredge chicken in flour and shake off excess. Add chicken to skillet and sauté for 2 minutes on each side. Remove chicken to plate.

3. Add wine to skillet over heat and using a wooden spoon, scrape up browned bits. Add garlic and onions, sauté approximately 3 minutes. Add lemon juice, broth, butter, parsley and capers. Cook, stirring constantly for approximately 2 minutes. Add salt and pepper to taste. Return chicken to pan and cook until chicken is done, about 3 to 5 minutes, spooning the sauce over top.

Serve immediately.
Prep time: 15 minutes
Cooking time: 20 minutes
Serves 4
Westside Market

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