Chicken Piccata

Chicken Piccata - Grant Wilson
6-8 servings

1/2 Stick Butter
4 Chicken Breast, cubed
2 Cups Chicken Bouillon (OR 2 Large Chicken Bouillon cubes dissolved in 2 Cups Water)
2 Shallots OR 1 Medium Yellow Onion, chopped fine
5 Cloves Garlic, minced or pressed
2 Tbsp Lemon Juice
1 8.45oz Jar of Capers & their juice (or more)
1 Cup White Wine
1 Tbsp Dried Parsley (OR 1/4 Cup Fresh Parsley, chopped)

2 Tbsp Chicken Broth
2 Tbsp Corn Starch

1. Add 2 Tbsp broth to 2 Tbsp Cornstarch and mix thoroughly. Set aside
2. Melt the Butter in a large saucepan on medium heat.
3. Add Chicken and season with salt and pepper.
4. When chicken is done, use a slotted spoon to remove Chicken from the pan to a bowl or plate.
5. In the same pan, add Shallots/Onion, Garlic, and 2 Tbsp Lemon Juice, scraping up anything on the bottom of the pan.
6. When Shallots/Onion are clarified, add capers and their juice. Simmer for 2-3 minutes
7. Add Wine. Simmer for 4 minutes to burn off the alcohol.
8. Add Bouillon and Parsley. Bring to a boil.
9. Reduce heat. Add Chicken back to the pan and mix.
10. Add cornstarch mix to the pan and stir immediately.
11. Let the sauce thicken.
12. Salt and Pepper to taste.

Serve over rice.

1. Toss the cubed chicken into a zip lock bag with a generous bit of flour. Seal the bag and shake to coat the chicken. Cook the chicken in batches as in recipe above.

2. If you don't have shallots/onion or don't like them, you can leave them out.

3. You could make the chicken into cutlets instead by slicing them horizontally in the middle or pounding them flat. Then, dredge them in flour, beaten eggs, and breadcrumbs. Fry them on their own in butter and oil. Cook the sauce separately. When the chicken is done, remove to a plate and serve with some of the sauce spooned on top of the cooked chicken and some rice.

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