Pollo Piccata Recipe
Capers, mushrooms, white wine, lemon and touch of bechamel.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each breast in flour, shaking off any excess.
Cooking
- 2
Sear the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes per side until golden brown. Remove chicken from the skillet and set aside.
- 3
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter and sliced mushrooms. Sauté for about 3-4 minutes until the mushrooms are tender and browned.
- 4
Add Capers and Wine
Add the capers to the mushrooms, followed by the white wine. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Allow to simmer for about 2-3 minutes until slightly reduced.
- 5
Add Lemon Juice
Stir in the lemon juice and let it cook for 1 minute.
- 6
Combine with Chicken
Return the chicken to the skillet and spoon the sauce over the chicken. Cover and cook for an additional 5 minutes, or until the chicken is cooked through.
- 7
Finish with Bechamel
Remove the skillet from heat and stir in the bechamel sauce until well combined. Adjust seasoning if necessary.
Serving
- 8
Plate the Dish
Serve the chicken piccata on plates, spooning the mushroom and caper sauce over the top. Garnish with chopped parsley.
