Chicken Piccata

Italian, American

Fine dish with a rich, delicious sauce. Get all your ingredients ready as it comes together quickly. Goes good with broccoli or a tomato-based side. Adapted from Giada De Laurentis' recipe.
4 boneless chicken breasts halves, 5 to 6 ounces each
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
1/2 cup white wine
2 cloves garlic, peeled and smashed
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed and drained
1/4 cup fresh parsley, chopped
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 the other side for 3 minutes. Remove and transfer to plate and keep warm.

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 the same manner. Remove chicken to the plate.

5 Into the pan, add the wine and garlic and reduce by half. Then add 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 a presentation platter; discard garlic. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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

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