Chicken Piccata

Nutrition

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Ingredients

3 Chicken Breast

2 tbsp Capers

1 1/4 cup White Wine

4 tbsp Butter

2 tbsp Lemon Juice

1 tbsp Italian seasoning

3/4 cup AP Flour

1 Egg

2 tsp Ground Peppercorn

2 tsp Kosher Salt

2 tsp Smoked Paprika

2 tsp Onion Powder

2 tsp Garlic Powder

8 cups Peanut Oil

2 tbsp Olive Oil

How To Make

1.  Preheat deep fryer or pot of peanut oil to 350 degrees F.
2. Season chicken with salt, garlic powder, onion powder and pepper. Season flour with the same ingredients and coat the chicken in the seasoned flour. Set aside or 4 minutes. In a bowl, add the flour coated chicken and the beaten egg. The chicken should become very sticky with the beaten egg. Return the chicken into the seasoned flour and make sure it is well coated. (NOTE: TO MAKE AN EVEN CRISPIER CHICKEN USE SEASONED PANKO INSTEAD OF THE SECOND COAT OF THE SEASONED FLOUR).
3. Add the chicken to the heated oil and fry for approximately 5-6 minutes.
4. Set aside the chicken.
5. In a pan add the olive oil and capers. Mash half of the capers, stir and grill capers for 1 minute. Add the white wine and simmer for 3 minutes.
6. Add butter and lemon juice and simmer for additional 2 minutes. Add the Italian season.
7. Add the chicken to the pan and coat the chicken with the sauce in the pan and let simmer for additional 3 minutes