Chicken Piccata from Bella’s Cookbook


Watch Joanie Corneil, co-owner and head chef at Bella’s in Tampa, make the most delicious Chicken Piccata…

Salsa Piccata
Serves 2
Note: This is also great with fish. We serve a ton of Grouper Piccata.
4 (5-ounce) chicken breasts or 4 (4-ounce) veal cutlets
2 tablespoons butter, cut into chunks
1 tablespoon flour
2 tablespoons olive oil
6 tablespoons white wine
3 tablespoons lemon juice
4 teaspoons small capers
1 Pound chicken or veal to 1/4-inch thickness.
2 Roll butter in flour; discard excess.
3 Heat olive oil in a large sauté pan over medium-high heat. Add meat and cook
thoroughly, 2 to 3 minutes per side.
4 Transfer to warm serving plates.
5 Add white wine, lemon juice and capers to pan. Reduce until a thick glaze is
6 Add floured butter, stirring constantly until it simmers.
7 Nap sauce over meat and serve provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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