This Chicken Piccata dish is the perfect weeknight meal with a prep time of just minutes. Don’t let the quick prep fool you though, this dish is also tasty enough to serve to guests for a wonderful Sunday meal. Double the recipe and enjoy leftovers for lunch though the week!
Total Time: Prep 15 Min. Cook: 25 Min.
Ingredients:
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2 Skinless and boneless chicken breasts, butterflied and then cut in half
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Sea Salt and Freshly ground black pepper
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All-purpose flour, for dredging
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6 tablespoons unsalted butter
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5 tablespoons extra-virgin olive oil
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1/3 cup fresh lemon juice
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½ cup chicken broth
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¼ cup brined capers, rinsed
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1/3 cup fresh parsley, chopped
Instructions:
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Season chicken with salt and pepper.
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Dredge chicken in the flour and shake off excess.
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In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chick is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate.
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Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil. When the butter and olive oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner.
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Remove pan from heat and add chicken to the plate.
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Into the pan add the lemon juice, stock and capers. Return to the stove and bring to a boil, scraping up all the brown bits from the pan for extra flavour. Check for seasoning.
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Return all of the chicken to the pan and simmer for 5 minutes.
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Remove the chicken to a platter. Add remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour sauce over the chicken and garnish with parsley.
Enjoy this dish with a glass of Vin Bon White Riesling. (That is, of course, if you’re not enjoying those leftovers at work!)
Recipe courtesy of Giada De Laurentiis
