Pollo Piccata Parmigiana Recipe
Capers, mushrooms, white wine, lemon and a 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. Dredge each chicken breast in all-purpose flour, shaking off the excess flour.
- 2
Sauté the Chicken
In a large skillet, heat the olive oil over medium heat. Add the floured chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
- 4
Add Capers and Wine
Stir in the capers and white wine. Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the alcohol to evaporate.
- 5
Add Lemon Juice
Stir in the lemon juice and return the cooked chicken to the skillet.
- 6
Add Bechamel Sauce
Spoon the bechamel sauce over the chicken and mushrooms, ensuring the chicken is well-coated.
Finishing Touch
- 7
Add Cheese and Bake
Sprinkle the grated Parmesan cheese over the chicken and place the skillet under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- 8
Garnish and Serve
Remove from the oven, garnish with fresh parsley, and serve hot over pasta or with crusty bread.
