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Maggiano's Little Italy's Chicken Piccata
4 chicken breasts (4 oz. each), pounded
Salt and pepper, to taste
Flour, as needed
Olive oil, as needed
2 oz. (1/4 C.) dry white wine
4 oz. (1/2 c.) chicken broth
2 T. capers
2 T. chopped Italian parsley
Juice from 2 lemons
1 oz. (2 T.) unsalted butter
Season the chicken breasts lightly with salt and pepper. Dredge in flour on both sides. Coat a saute pan with olive oil and heat over a medium-high flame. Add the chicken to the pan and saute several minutes until well browned on one side. Turn and continue cooking until nicely browned and cooked through. Remove the chicken to a warm serving platter.
Deglaze the pan with the white wine, scraping up any browned bits that stuck to pan. Add the chicken broth along with the capers, parsley, lemon juice and butter.
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. Makes 4 servings.
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