Chicken Piccata
What You Will Need
Ingredients
- 1 ½ lb. chicken breast
- ¼ cup all purpose flour
- 3 Tbsp. parmesan cheese
- ¼ cup extra virgin olive oil
- 2 Tbsp. butter
- cooked pasta of choice, for serving
- chopped parsley, for garnish
Seasoning
- ¼ tsp. kosher salt
- pinch ground black pepper
Sauce Mix
- 2 Tbsp. lemon juice
- ½ cup white wine
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- ¼ cup capers, drained
- 2 Tbsp. unsalted butter
Made with
Lee Kum Kee products
How to make it
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Slice the chicken breasts halves through the center leaving the ends intact. Add the all purpose flour, kosher salt, black pepper, and parmesan cheese to a shallow dish. Mix to combine. Dredge the butterflied chicken breasts to the flour mixture and dredge them until they are completely coated.
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Heat a large pan over medium-high heat. Add in 2 tablespoons of butter and allow it to melt. Working in batches, add the chicken breasts to the pan. Cook for 3 minutes on each side until browned and fully cooked. Remove the chicken from the pan and set them aside.
-
Add the lemon juice, white wine, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, and capers to the pan. Bring the mixture to a simmer and cook until the sauce reduces by half. Whisk in the remaining 2 tablespoons of butter.
-
Add the chicken back to the pan and coat them in the sauce. Serve with pasta and garnish with parsley. Enjoy!
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