Chicken Piccata
This chicken is a guaranteed crowd-pleaser, especially when its served with a luscious, tangy lemon-caper sauce.
DovetailingTip: Cook an extra chicken breast or 2 to shred and use in Chicken Summer rolls on day 3.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | skinless and boneless chicken breasts, butterflied and then cut in half |
| sea salt and freshly ground black pepper | |
| 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 |
| 1/3 cup | fresh parsley, chopped |
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
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. 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.
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. 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.
Source: foodnetwork.com
