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  • Little Italy's Chicken Piccata Maggiano's

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    Little Italy's Chicken Piccata Maggiano's
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x chicken breasts (4 ounce. each), pounded Salt and pepper, to taste Flour, as needed Extra virgin olive oil, as needed
    • 2 ounce (1/4 c.) dry white wine
    • 4 ounce (1/2 c.) chicken broth
    • 2 Tbsp. capers
    • 2 Tbsp. minced Italian parsley Juice from 2 lemons
    • 1 ounce (2 Tbsp) unsalted butter

    Directions

    1. Season the chicken breasts lightly with salt and pepper. Dredge in flour on both sides. Coat a saute/fry pan with extra virgin olive oil and heat over a medium-high flame.
    2. Add in the chicken to the pan and saute/fry several min till well browned on one side. Turn and continue cooking till nicely browned and cooked through. Remove the chicken to a hot serving platter.
    3. Deglaze the pan with the white wine, scraping up any browned bits which stuck to pan. Add in the chicken broth, and the capers, parsley, lemon juice and butter.
    4. Return the chicken to the pan and cook briefly in the sauce. Bring the sauce to a simmer and correct the seasoning with salt and pepper, if needed. Pour the sauce over the chicken and serve immediately.
    5. Makes 4 servings.

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