Season the chicken tights with salt and pepper. In a skillet add the butter and heat over medium-high.
Sauté the chicken tights for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, 5 go 6 minutes.
Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.
Add capers, lemon slices, broth, parsley, and seared chicken. In a large skillet over high heat, add 2 tbsp olive oil and sear chicken one side until deeply golden. Cover and simmer until rice is tender and chicken is no longer pink, 20 minutes
So for the premiere of the new posts coming from SugarBeam's new kitchen, we have ChickenPiccata. Another winner from the Barefoot Contessa, this is a simple way to change up boring old chicken breasts
Season with cayenne, black pepper, and salt on both sides of chicken breasts dredge in flour. Between 2 layers of plastic wrap place chicken breasts and pound to about 1/2-inch thick. Place chicken in the pan, and cook on both sides until cooked through and browned about 5 minutes (on medium heat). Return chicken breasts to the pan cook for 1 to 2 minutes until heated through
chicken marsala, chicken francese, chicken parmigiano, and yes, lemony, salty, chickenpiccata. A basic chicken milanese can be topped with so many delicious sauces, each creating truly unique experiences
Breast of ChickenPiccata Ingredients2 whole chicken breasts, skinned, boned, and halved1/4 cup flour4 tablespoons butter1 tablespoons oilsalt and pepper3 tablespoons lemon juice1 tablespoon butter3 tablespoons parsley4 thin slices of lemonDirectionsFlatten breasts of chicken with pallet between sheets of wax paper. 2 whole chicken breasts