Fried Chicken Piccata
Makes 4 servings
  • 4 boneless skinless chicken breasts, pounded to ½-inch thickness
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • Vegetable oil, for frying
  • 9 tablespoons butter, divided
  • ⅓ cup minced sweet onion
  • 1½ cups chicken broth
  • ½ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • ¼ cup heavy whipping cream
  • 2 tablespoons capers
  1. In a large resealable plastic bag, combine chicken and buttermilk. Seal bag, and let stand at room temperature for 15 minutes. In a shallow dish, whisk together flour and seasoned salt.
  2. Preheat oven to 200°. Line a baking sheet with paper towels, and set a wire rack over towels. In a Dutch oven, pour oil to a depth of ½ inch, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  3. Remove chicken from bag, discarding marinade. Dredge chicken in flour mixture, shaking off excess. Fry in oil for 5 minutes per side or until golden brown and cooked through. Let chicken drain on rack, and place in oven to keep warm.
  4. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, for 6 minutes or until softened. Stir in broth, wine, and lemon juice. Increase heat to high, and cook, stirring occasionally, for 10 minutes or until mixture is reduced by three-fourths. Reduce heat to low, and stir in cream, capers, and remaining 8 tablespoons butter until melted. Serve sauce over chicken.
Recipe by Paula Deen Magazine at