Delicious enough to impress a crowd and simple enough to cook for weeknights. This chicken piccata recipe is my weeknight go-to and never lets me down!
INGREDIENTS
[SERVES 4]
2 skinless, boneless chicken breasts, butterflied and cut in half
Sea salt and fresh ground black pepper
All-purpose flour [for dredge]
6 tbsps. unsalted butter
5 tbsps. extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup brined capers
1/3 cup fresh parsley (for garnish)
DIRECTIONS
STEP 1
Season the chicken with salt and pepper then dredge in flour. Shake of excess.
STEP 2
In a large skillet over medium-high heat, melt 2 tbsps of unsalted butter and 3 tbsps of extra virgin oil- wait for sizzle. Add 2 pieces of chicken breast and cook for about 4 minutes on each side until browned. Remove and transfer to plate.
STEP 3
Melt 2 additional tbsps of butter and 2 tbsps of extra virgin olive oil. Wait for sizzle and repeat with the remaining 2 pieces of chicken.
STEP 4
Remove chicken from pan and remove pan from heat, add the lemon juice and capers. Return the pan to the stove and bring liquid to a boil and scrape up any brown bits for extra added flavor. Return off 4 pieces of chicken to the pan and cook at a simmer for 6 minutes. Remove chicken and place on serving dish.
STEP 5
Add the remaining 2 tbsps of butter to the sauce in the pan and whisk together vigorously. Pour the sauce over the chicken and garnish with parsley (parsley optional)
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