Entrees » Chicken Piccata
Danielle Ahern shares a classic recipe where everything from start to finish is made in one sauté pan. Can't beat that. Boneless chicken breasts are pounded thin which results in a quick cooking process. A butter, lemon juice and caper sauce is reduced to a smooth texture and poured gently over the plated dish. Garnish with fresh lemon and parsley and you're done. Great idea for a weeknight when you're crazy busy or a leisurely dinner for two.
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!