Email to Lori F.      

Recipe Categories: DelishousDish's HOME PAGEBEVERAGES MEATS POULTRY

Chicken Piccata




Source of Recipe


Giada






Recipe Introduction


Wonderful recipe. Easy and Delish. One of Tyler and my favorites. First tried this recipe November of 1993.





List of Ingredients



• 2 skinless and boneless chicken breasts, butterflied and then cut in half
  
• salt and pepper
  
• All- purpose flour, for dredging
  
• 6 tbls. unsalted butter
  
• 5 tbls. 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



1. Run knife horizontally through chicken breasts to make them very thin.
   
2. Season chicken with salt and pepper.
   
3. Dredge chicken in flour and shake off excess.
   
4. In a large skillet over medium high heat, melt 2 tbls. of butter with 3 tbls. olive oil. When butter and oil start to sizzle, add 2 pieses of chicken and cook for 3 min. When chicken is browned, flip and cook other side for 3 min. Remove and transfer to plate. Melt 2 more tbls. butter and add another 2 tbls. 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.
   
5. 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 min. Remove chicken to platter. Add remaining 2 tbls. butter to make sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.