Quick Chicken Piccata Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Boneless chicken breast halves, skinned
Salt and freshly ground pepper,
2 tbsp: Butter,
1 tsp: Vegetable oil,
1/2 cup: Chicken broth,
1/4 cup: Vermouth,
2 tbsp: Fresh lemon juice,
1 tbsp: Capers, drained, rinsed
Lemon slices,
Directions:
Pat chicken dry. Season with salt and pepper. Melt butter with oil
in heavy large skillet over medium-high heat. Add chicken and cook
until springy to touch, 4 minutes per side. Remove from skillet; keep
warm.
Increase heat to high. Stir broth and vermouth into skillet. Boil
until reduced by half, scraping up any browned bits. Remove from
heat. Mix in lemon juice and capers. Place chicken on plates and pour
sauce over. Garnish chicken with lemon slices. 4 servings.
Source from luhu.jp
in heavy large skillet over medium-high heat. Add chicken and cook
until springy to touch, 4 minutes per side. Remove from skillet; keep
warm.
Increase heat to high. Stir broth and vermouth into skillet. Boil
until reduced by half, scraping up any browned bits. Remove from
heat. Mix in lemon juice and capers. Place chicken on plates and pour
sauce over. Garnish chicken with lemon slices. 4 servings.
Source from luhu.jp