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.
2skinless and boneless chicken breasts (butterflied and then cut in half)
Sea salt and freshly ground black pepper
All-purpose flour (for dredging)
6tablespoonsUnsalted butter
5tablespoonsExtra-virgin olive oil
1/3cupFresh lemon juice
1/2cupChicken stock
1/4cupBrined capers (rinsed)
1/3 cupFresh 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.