Air Fryer Breaded Chicken Parmesan
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 4.5g||23%|
|Total Carbs 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 10%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup all-purpose flour
1 cup white wine
1/2 cup chicken stock
2 lemons, one juiced, one thinly sliced for garnish
2 tbsp. brined capers, drained and rinsed
2 tbsp. unsalted butter
2 tbsp. chopped parsley
Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Sauté chicken breasts 2 to 3 minutes per side, until chicken is browned. Transfer chicken to plate. You may have to cook chicken in batches to avoid crowding pan.
To the same skillet add white wine and bring to boil, scraping all tasty brown bits from bottom of pan. When wine has reduced by half, add chicken stock, lemon juice and capers. Return chicken to pan, reduce heat and simmer 5 minutes.
Transfer chicken to serving platter. Whisk butter and parsley into skillet sauce. Pour sauce over chicken and garnish with lemon slices.
TIP: For a fun presentation, serve Chicken Piccata in skillet garnished with lemon slices.
Easy Chicken PiccataAdd Your Comment