Easy Chicken Piccata for a Crowd Recipe
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 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)
Instructions
  1. Mise en place
  2. Trim, quarter skinless boneless chicken breast
  3. Evenly pound all piece to uniform size, approximately ⅜ inch thick
  4. Heat cast iron skillet
  5. Add oil to skillet
  6. Salt and pepper both sides of chicken breast generously
  7. Dredge chicken breasts in flour
  8. Place in hot oil to cook only till lightly browned on each side
  9. Remove and place in baking dish
  10. Repeat until all are browned
  11. Pre-heat oven to 350°F
  12. Remove any excess oil from skillet, if any
  13. Pour dry white wine is skillet to deglaze, simmer until reduced by half
  14. Add chicken stock, lemon juice and bullion cube, simmer until reduced by half
  15. Add butter to melt
  16. Sprinkle capers over chicken
  17. Place lemon slices over chicken
  18. Pour sauce over chicken
  19. Bake in oven until the internal temperature of the thickest piece reaches 165°F
  20. Remove and serve
Recipe by Cooking Outdoors at https://cooking-outdoors.com/easy-chicken-piccata-recipe-for-a-crowd/