Chicken Piccata
User Reviews
4.4
42 reviews
Good
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
Chicken Piccata
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The bright flavor of lemon juice and the brininess of capers come together in the best way in this Chicken Piccata recipe. It is easy to make for a weeknight dinner but special enough to serve to company
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Ingredients
- 2 chicken breast butterflied and then cut in half, skinless and boneless
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- all-purpose flour for dredging
- 6 tablespoons butter unsalted
- 5 tablespoons extra-virgin olive oil
- 1 clove garlic minced
- ⅓ cup lemon juice fresh
- ½ cup chicken stock
- ½ cup white wine
- 2 tablespoons capers rinsed, brined
- ⅓ cup parsley chopped, fresh
Instructions
- 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.
- Immediately add minced garlic to the pan and mix until fragrant. Into the pan add the lemon juice, stock, wine 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.
- Serve on top of angel hair pasta if desired.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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