chicken piccata recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Not specified
Ingredients
Scale
- 2 large skinless, boneless chicken breasts (sliced in half lengthwise)
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or dry white wine
- 1/4 cup brined capers (rinsed)
- 1/4 cup fresh parsley (chopped)
Instructions
- Place the chicken breast halves between two sheets of plastic wrap. Use a meat mallet or a heavy skillet to pound the chicken to an even thickness of about 1/4 inch. This ensures the chicken cooks quickly and evenly. Season both sides generously with salt and pepper.
- Place the flour in a shallow bowl. Dredge each chicken piece in the flour, shaking off any excess. You want a very thin, light coating to help the chicken brown and to slightly thicken the sauce later.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the chicken. Cook for about 3 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Lower the heat to medium. Pour the chicken stock (or white wine) and lemon juice into the skillet. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the capers and let the liquid simmer for about 3 to 5 minutes until it reduces by about half.
- Whisk in the remaining 2 tablespoons of butter until the sauce is smooth and slightly thickened. Stir in the fresh parsley. Taste the sauce and add more salt or pepper if needed.
- Return the cooked chicken to the skillet. Spoon the warm lemon-caper sauce over the chicken and let it sit for one minute to heat through. Serve immediately while the sauce is glossy and fresh.
Find it online: https://www.yucolor.com/dinner/chicken-piccata-recipe/