Easiest Way to Prepare Speedy Chicken piccata

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Perfect Chicken piccata. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken piccata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken piccata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken piccata is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Chicken piccata using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Chicken piccata:

1. 10.5 oz container of lemon rosemary chicken bone broth
2. 1 shallot minced
3. 1.5 tbsp minced garlic
4. 1 tbsp Poultry magic
5. 1 tbsp Lemon pepper seasoning
6. 1 cup flour
7. 1 large lemon (2 tsp lemon zest)
8. 2 tbsp olive oil
9. 7 tbsp butter
10. Minced Italian parsley

Steps to make to make Chicken piccata

1. This is the broth I use. Start by splitting you chicken breast
2. Make the dredge by mixing the flour with a tbsp of poultry magic and tbsp lemon pepper seasoning
3. Heat 3 tbsp butter and 2 tbsp olive oil until melted. Season the chicken with salt and pepper and dredge lightly in the flour and cook about 3 minutes per side but don’t overcrowd the pan, work in batches
4. Add the shallot to the fond and sauté until fragrant. Add the garlic and do the same. Add the chicken stock and reduce almost by half.
5. Reduce heat and add 4 tbsp butter, capers, lemon juice and zest and a couple tbsp of parsley, Season with salt to taste.
6. Add the chicken back to the pan flipping it a few times while heating through. I serve it over mashed red potatoes and roasted asparagus, pour the sauce over the chicken and garnish with parsley

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