Chicken Piccata

Chicken Piccata - Grant Wilson
6-8 servings

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

1 Tbsp Lemon Juice
1 Tbsp Corn Starch

1. Melt the Butter in a large saucepan.
2. Add Chicken.
3. Salt and pepper Chicken and cook on medium heat.
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, Garlic, and 2 Tbsp Lemon Juice, scraping up anything on the bottom of the pan.
6. When Shallots are clarified, add capers and their juice.
7. After a couple minutes, add Wine and simmer for 4 minutes to burn off the alcohol.
8. Add Bouillon Cubes making sure they dissolve.
9. Add Water and Parsley and bring to a boil.
10. Reduce heat. Add Chicken back to the pan and mix.
11. Add 1 Tbsp Lemon Juice to 1 Tbsp Cornstarch and mix thoroughly.
12. Add cornstarch mix to the pan and stir immediately.
13. Let the sauce thicken.
14. 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 recipe as above.

2. If you don't have shallots 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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