Chicken in White Wine with Dijon & Capers
Chicken in White Wine with Dijon & Capers is an earthy take on chicken piccata! Swapping out lemon for earthy French mustard and wine.
Servings: 0
Ingredients
- 4 chicken cutlets, pounded thin, seasoned and lightly floured
- 5 tbsp olive oil
- 3 tbsp salted butter
- 1 cup chicken broth
- 1 cup dry white wine recommended, Sauvignon Blanc
- 2 tbsp coarse ground Dijon also called country mustard
- 2 tbsp capers, rinsed and drained
- 1 tbsp unbleached, all-purpose flour
- salt & pepper for taste
- Extra capers for garnishing, if desired
Instructions
- In a large skillet over medium heat, add oil and 2 tablespoons of butter.
- Add lightly floured chicken and cook until golden brown on both sides, 4-5 minutes. Remove chicken and set aside.
- Pan will be hot, turn off heat and carefully (so as to not create a splatter) add broth, wine, Dijon and capers, stir well to combine. Bring back to a simmer. Add 1 tablespoon of flour and whisk to combine well and to emulsify the sauce. Bring to a slow boil and return chicken to pan to simmer in sauce, 5 minutes. Add chicken to a serving platter.
- Whisk in remaining tablespoon of butter. Add salt and pepper, taste to adjust seasoning. Pour sauce over chicken and serve immediately. Garnish with additional capers (optional).