Chicken Piccata from Bella’s Cookbook

chicken-piccata-from-bellas-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
formed.
6 Add floured butter, stirring constantly until it simmers.
7 Nap sauce over meat and serve

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