Quick Chicken Piccata

1. Equally slice the chicken breasts into 2 to 3 pieces.
2. Trim the fat from the chicken. Arrange the chicken pieces in a single layer on a large plate or a tray.
3. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of the seasoned flour over the chicken. Make sure that the chicken pieces are evenly coated with the seasoned flour.
4. Now rub the lemon juice neatly over the chicken piece.
5. In a large skillet, heat olive oil over high heat. Once the oil is heated, add the chicken pieces.
6. Cook until the chicken pieces are golden brown, for 8 to 10 minutes. Make sure that the chicken is white on the inside and cooked through. To ensure that the chicken is properly cooked, insert a skewer in the centre of the chicken. If it comes out clean then it means the chicken is cooked.
7. Now transfer the chicken onto a platter. Drain the excess oil with the help of a paper towel.
8. Melt butter in the same skillet over medium heat. Add the shallot and cook until softened, for about 2 to 3 minutes.
9. Pour in the white wine and the chicken broth in the skillet. Bring it to a boil over high heat. Make sure to scrape the brown bits from the bottom of the pan with the help of a wooden spatula.
10. Boil until the chicken broth is reduced by half. This will take 1 or 2 minutes.
11. Pour in the lemon juice and remaining of the butter. Turn off the heat.
12. Pour the sauce over the chicken. Garnish it with the basil leaves and enjoy!

Trivia

• Piccata is an Italian word which is the feminine word for “piccato”.
• Chicken is the most common type of poultry in the world.
• There are more chickens on earth than people!

July 6^th is celebrated as the National Fried Chicken Day.