Cannes Chicken (Chicken Piccata)
Cannes Chicken (Chicken Piccata)
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 8 chicken breasts, cut in half and pounded thin into cutlets
- 2 tablespoons flour
- Salt and white pepper
3-4 tablespoons Fustini's Tuscan Herb olive oil, divided
- 3 tablespoons butter, divided
- 1 shallot, minced
- 2 tablespoons capers, chopped
- 1/2 lemon, thinly sliced
2 tablespoons Fustini's Sicilian Lemon balsamic
- chopped parsley
Directions
- In a large bowl, season the flour with salt and white pepper. Heat two tablespoons of Fustini&rsquo,s olive oil and two tablespoons of butter in a large sauté, pan over medium-high heat. When the butter is melted, dredge the chicken cutlets in the seasoned flour, shake off any excess, and place in the hot oil. Sauté, on one side for 3 to 4 minutes then turn over, add an additional tablespoon of olive oil if needed and sauté, for an additional 3 to 4 minutes or until done. Remove the chicken cutlets from the hot pan to a serving plate.
- Wipe the pan clean with a paper towel. Return to the heat and add one tablespoon of olive oil and one tablespoon of butter. Add the shallots and sauté, for 15 seconds. Add the capers and a few lemon slices and sauté, for another 30 seconds. Add the Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar, remove from the heat and swirl to combine. Pour the sauce over the chicken and serve.
Eager to try this recipe. Thanks You!
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