![]() We love to receive feedback from our wine club members! If you make this recipe, please let us know what you think and snap a photo to share with other wine club members. Garnish with sliced lemons and chopped Italian parsley. Heat the vegetable oil in a skillet pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Brown Chicken: Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5. Salt and freshly ground black pepper 1 cup all-purpose flour, for dredging cup. Season the chicken breast pieces with salt and pepper and dredge them in flour. Dredge chicken in the flour mixture, turning to coat. 6 skinless boneless chicken breasts, quartered, pounded inch thick. Place a serving platter into the oven to warm. Discard lemon halves from sauce, place chicken on top of pasta and pour sauce over chicken and pasta. Serve with the wine you cook with in this recipe no need to let that go to waste Creamy Chicken Piccata. Preheat oven to 200 degrees F (95 degrees C). During this time cook pasta to al dente, strain and place in a large, shallow serving platter. Add chicken back to skillet and simmer for about 10 minutes. Whisk remaining 2 Tbsp butter into sauce, add salt and pepper to taste. Add chicken broth, lemon juice, capers and reserved lemon halves.
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