CHICKEN PICCATA IN CROCK POT RECIPES

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Steps:

• Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• In a shallow plate, beat the egg whites and 1 teaspoon of water together.
• Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
• Heat a large saute pan over medium to medium-low heat.
• Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
• Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
• For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
• Boil over high heat until reduced in half, about 2 minutes.
• Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
• Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
• Air Fryer Method: