This Fried Chicken Piccata is easy-to-make and delicious with mashed potatoes.
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
- 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.
- 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°.
- 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.
- 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.
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