Bird's Chicken Piccata

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Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner. You can use veal or shrimp in place of the chicken if you like.

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Steps

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Combine flour , garlic , salt , pepper , and paprika in a plastic grocery bag.

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Add chicken and shake to coat well.

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Set aside.

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Heat butter and olive oil in a large skillet over med-high heat.

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Shake excess flour from chicken pieces and place in skillet and saute for about 5 minutes , until golden brown.

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Do not overcook.

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Remove chicken from pan , and set aside , covered to keep warm.

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Remove all but 2 tbsp of fat , retaining browned bits of breading.

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Stir wine and broth into pan drippings , deglazing the pan.

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Add lemon juice , capers , and parsley.

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Return chicken to skillet , tossing to coat.

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Reduce heat to medium , and continue cooking until sauce thickens slightly and chicken is cooked thru.

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Serve immediately with fresh lemon wedges.

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Ingredients

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flour, garlic powder, salt, black pepper, paprika, boneless skinless chicken breasts, butter, extra virgin olive oil, white wine, fat-free chicken broth, lemon juice, capers, fresh parsley, lemon