Winn-Dixie Signature Recipe
Chicken Piccata
Preparation Time: 10 min.
Cooking Time: 15 min.
Serves: 4
Ingredients:
3 tablespoon Flour, white, all-purpose, enriched, bleached
1/2 teaspoon Salt
1/2 teaspoon Pepper, black, ground
4 medium Chicken, breast, bone-in, skinless, raw -- skinned
1/2 cup Lemon juice -- Freshly squeezed
1/3 cup Wine, table, white, dry
1/3 cup Soup, chicken broth, canned -- (stock)
1 tablespoon Oil, olive
2 clove Garlic, raw -- minced
1/2 lb Mushrooms, raw -- halved
1 1/3 tablespoon Capers, canned -- rinsed and drained
2 tablespoon Parsley, fresh -- Chopped fresh, garnish
Preparation:
1. In a plastic leak proof bag, combine flour, salt and pepper. Add chicken one piece at a time to coat. Reserve the excess flour mixture.
2. Combine lemon juice, wine, broth and reserved flour mixture and blend until smooth, set aside. In a nonstick skillet, heat oil until hot but not smoking over medium heat.
3. Add the chicken and cook until lightly browned, about 2 minutes per side.
4. Remove chicken and set aside. Add the garlic, mushrooms and capers; cook stirring frequently until mushrooms are slightly softened, about 2 minutes.
5. Slowly add the lemon juice mixture to pan, stirring to combine.
6. Place chicken back into pan; bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, about 5 minutes. Suggested to serve over linguini, rice or orzo. Sprinkle parsley over dish as garnish.