Chicken Piccata
Chef Mike makes a delicious and classic Italian chicken recipe with Pino Gris or Sauvignon Blanc wine which pairs well with richer foods.
Servings
Serves 4
Chicken Piccata Ingredients
4 chicken cutlets
Salt and pepper to taste
Cayenne pepper to taste
Flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained
½ cup Starborough Sauvignon Blanc Wine
1 tablespoon fresh lemon juice
4 tablespoons cold whole butter
Directions
- Heat a large skillet over medium high heat for one minute. In the meantime, season both sides of the chicken with the salt, pepper and cayenne to taste.
- Dredge the chicken in the flour; shaking off excess flour. Add the oil to the hot pan and add the chicken. Cook the chicken for 3-4 minutes per side. Remove the chicken and set aside.
- Add the capers to the pan and smash about 1/3 of them with a fork. Add the wine and lemon juice and reduce by half. Whisk in the butter until melted.
- Return the chicken to the pan and turn the heat to low. Move the chicken around; turning once to reheat and coat all sides. Serve immediately with rice or pasta.
