Print
Simple
Display

Print

Simple
Display

 
Chicken Piccata

Italian, American

A fine dish with a rich meaty sauce. Goes good with a tomato-based side. Adapted slightly from Giada De Laurentis' recipe.
Ingredients
4 boneless chicken breasts halves, skin on for best flavor
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
 
Steps
1 Season chicken with salt and pepper.

2 Dredge chicken in flour and shake off excess.

3 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.

4 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.

5 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.

6 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.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes Total Time:
40 min
Prep:
15 min
Cook:
25 min

If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com