Chicken Piccata Recipe
Chicken Piccata is a classic Italian dish that everyone loves. It is made from the lightly battered chicken breast that is sauteed in olive oil and butter. The secret to a simple and reliable recipe is to start with a pan boneless chicken, chicken stock, and extra-virgin olive oil.
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)
Instructions
- Add salt and pepper to the chicken. Shake off excess flour from the chicken after dredging it in flour.
- Melt 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook 2 pieces of chicken for 3 minutes in butter and oil when they begin to sizzle. After the chicken is browned, flip it over and cook it on the other side for three minutes.
- Remove from the oven and place on a plate. In another saucepan, heat 2 tablespoons of butter and 2 tablespoons of olive oil. Add the other 2 pieces of chicken and brown both sides when butter and oil start sizzling.
- Add chicken to the plate after removing the pan from the heat.
- Add the lemon juice, stock, and capers to the pan. To add extra flavor, return to the stove and bring to a boil, scraping up brown bits from the pan as you go.
- Season to taste. After the chicken has been simmered for five minutes, return it to the pan. Transfer chicken to a platter.
- Stir the sauce vigorously with the remaining 2 tablespoons of butter. Garnish with parsley after pouring the sauce over the chicken.
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