| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 (8-ounce) chicken breasts, boneless and skinless
- Salt and pepper
- Flour
- 2 tablespoons clarified butter, or olive oil
- 2 tablespoons dry white wine
- 1 cup chicken broth
- 2 lemons, juiced
- 1 tablespoon capers
- 1 tablespoon sun-dried tomatoes, chopped
- 2 tablespoons cold butter
- 1 tablespoon Italian parsley leaves, chopped
Instructions
- Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper.
- Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 291 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 116 mg |
| Sodium | 535 mg |
Reviews
Quick and easy recipe – I am lemon obsessed, and it was still too lemony for me. I used less lemon than what it asked for and it was still very tart. I didn’t mind it, but the other people eating it did comment that it was a bit too tart and lemony. Cut back to one lemon and it’d be perfect. I’d also make a bit more of the sauce, so that you have a bit of extra left over for anyone that wants more. It makes just enough sauce to drizzle over the chicken. Served with asparagus and rice pilaf – great and easy meal.
Easy, quick and a definate addition for entertianing.
This dish was phenomenal, if you make it right. Use just one lemon. Also, you can make your own sun-dried tomoatoes by slicing tomatoes 1/4″ thick, laying them on a baking sheet, and baking at 200 degrees for 6-10 hours. You can keep any leftovers in a storage bag in the fridge. Sauvignon Blanc from a good low cost local vineyard is a great choice for the wine. I served this with the recipe located on this site for Roasted Asparagus (bundles). I also served lightly buttered whole grain Penne pasta. You need to salt your Pasta water for flavor, as the sauce with the Piccata is thin. Some other reviewers said flavor was missing, so I lightly seasoned my medallions with garlic salt and a pinch of ground cayene pepper before dredging in the flour. Then, when the recipe calls for you to adjust seasonings, salt and pepper the sauce to your specifications. I kept the amount of capers the same. Too many might distract from the other flavors, especially the sun-dried tomatoes.
It easy to make but there something missing in the taste.
The disclaimer at the end indicates that the receipe has not been tested by the food network kitchens. I think they would say the same thing…CUT Back ON THE LEMONS! The receipe is easy to prepare and probably would of tasted a lot better if I juiced only one lemon instead of two. You’ll be puckering all the way through your dinner if you use two lemons
I cut the chicken into cubes instead of medallions. Nonetheless the chicken tasted very good and I look forward to cooking it again. If you like your food salty I would suggest adding more than the suggested amount of capers.