Easy Chicken Piccata for a Crowd Recipe
Author: Gary House
Recipe type: Main dish
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
- Salt and freshly ground black pepper
- 1½ cup all-purpose flour, for dredging
- ½ cup canola oil
- 2 lemons, 1 juiced, 1 sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 chicken bullion cube
- ½ stick (4oz) unsalted butter
- 2 tablespoons capers with juice
- 2 tbs fresh parsley, chopped (optional)
- Mise en place
- Trim, quarter skinless boneless chicken breast
- Evenly pound all piece to uniform size, approximately ⅜ inch thick
- Heat cast iron skillet
- Add oil to skillet
- Salt and pepper both sides of chicken breast generously
- Dredge chicken breasts in flour
- Place in hot oil to cook only till lightly browned on each side
- Remove and place in baking dish
- Repeat until all are browned
- Pre-heat oven to 350°F
- Remove any excess oil from skillet, if any
- Pour dry white wine is skillet to deglaze, simmer until reduced by half
- Add chicken stock, lemon juice and bullion cube, simmer until reduced by half
- Add butter to melt
- Sprinkle capers over chicken
- Place lemon slices over chicken
- Pour sauce over chicken
- Bake in oven until the internal temperature of the thickest piece reaches 165°F
- Remove and serve
Recipe by Cooking Outdoors at https://cooking-outdoors.com/easy-chicken-piccata-recipe-for-a-crowd/
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