#Creamy #Chicken #Piccata

Creamy Chicken Piccata
#Creamy #Chicken #Piccata

#Creamy #Chicken #Piccata

Butterfly each fowl breast. Lay a piece of parchment paper on pinnacle and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.

Cut every breast in 1/2 lengthwise so you have 4 portions of hen.

Add the flour to a extensive, shallow dish. Dredge each piece of fowl in flour, shaking off the extra.

Warmness the olive oil in a massive skillet over medium warmness. Fry the fowl until golden brown, about 3-4 mins per side. Dispose of the fowl from the pan and set aside.

Pour the white wine into the pan and prepare dinner till decreased via 1/2, about 1 minute.

Upload the butter, garlic, and capers and cook dinner till aromatic, approximately 2 mins.

Stir inside the lemon juice and hen stock and cook for 5 mins, until the sauce has slightly thickened.

Stir in the cream, then go back the hen to the pan.

Sprinkle with the parsley and flip the fowl to coat within the sauce. Simmer for two mins, until the sauce thickens barely, then dispose of from the heat.

Serve the hen and sauce over angel hair pasta.


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