This is my all-time favorite recipe for a quick and simple Chicken Piccata. There isn’t a person I know who’s eaten this dish and not asked me for the recipe! My kids love it, especially the salty taste of the capers. It’s also great for date night if you want to show a guy (or gal) you got skills with your cooking. Simple and Yummy!
Have an amazing weekend!
Ali in the Valley
Photography by: Michael Brian Photography
Recipe for Chicken Piccata:
2 skinless and boneless chicken breasts, pounded and flattened
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
1/3 cup lemon zest
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 5 minutes. When chicken is browned, flip and cook other side for 5 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.
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 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.