Chicken Picatta

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Chicken Piccata

Capers, capers, capers, lemon, and chicken.  Love this combination. Love every last lemony bite. Chicken Piccata. Thin chicken breasts covered in a lemony sauce with capers. It’s one of my favorite chicken dishes that I would always search for on the menu, until I finally made it at home. It’s a very simple recipe that pack so much flavor. It’s great over pasta, or with a side of greens, or just as is.

Looking for a new, but simple weeknight dinner recipe. Chicken piccata needs just a few ingredients, 30 minutes, and a little love. Try it!

 

Chicken Piccata

Yield: Serves 4

Ingredients:

3 to 4 skinless and boneless chicken breasts

1/2 cup of flour

5 tbsp of butter

4 tbsp of extra virgin olive oil

1/3 cup of freshly squeezed lemon juice

1/2 cup of chicken stock

1/4 cup of brined capers, rinsed

1/4 cup of fresh parsley, chopped

Salt and Pepper

Here’s what you do:Chicken piccata prepare

Rinse chicken breasts under cold water and pat dry with a paper towel. Butterfly each chicken breast by slicing in the middle of the chicken horizontally, resulting in a thinner chicken. Then cut each butterflied piece in half. Season chicken with a pinch of salt and a pinch of pepper. Put 1/2 a cup of flour in a shallow pan or platter. Season flour with a pinch of salt and pepper and whisk together. Next, lightly dust each chicken piece in flour, shaking off any excess flour.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat until butter melts and starts to sizzle. Add half of the chicken pieces and cook for 3 to 5 minutes on each side. To avoid overcrowding the pan and slowing down the cooking process, cook chicken in 2 small batches. Once cooked, transfer chicken to a platter. Add 2 more tablespoons of butter and drizzle in 2 more tablespoons of olive oil. Add the rest of the chicken pieces and cook for 3 to 5 minutes on each side as well. Once cooked, transfer chicken to the platter.

Now to create the lemony sauce. Turn the heat down to low. Add lemon juice, chicken stock, and capers. Turn heat back on medium high heat. Stir sauce while scrapping the brown bits from the bottom and sides of the pan. Bring the sauce to a slight boil, then remove from heat. Give the sauce a little taste, add salt and pepper if needed to your taste. Melt in the last tablespoon of butter and whisk  to blend. Pour hot sauce over cooked chicken. Garnish with parsley and it’s ready for a knife and a fork.  It’s great with pasta, rice, or a side of greens. 

And don’t forget to share your thoughts in the comment section below. Enjoy!

This entry was posted in Dinner.

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