Tuesday, October 8, 2013

Chicken Piccata

I love Chicken Piccata. It is a family meal that we all have at least 1 day a week. I serve this over egg noodles. It is perfect to make for a large party because it is quick and easy to make.

4 skinless and boneless chicken breasts, butterflied and then cut in half
Salt and freshly ground black pepper
All Purpose Flour ( For Dredging)
6 tablespoons Butter
7 Tablespoons Olive Oil
1/3 cup fresh lemon juice
1 cup chicken stock
1/2 cup brined capers, rinsed


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt the butter with the olive oil. When butter and oil start to sizzle, add the chicken ( it may need to be done in batches) and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove the chicken and transfer to a plate.

Into the pan add the lemon juice, stock and capers and scrap up brown bits from the pan for extra flavor. Return all the chicken to the pan and 
simmer for 5 minutes. Remove chicken to platter. Add 2 tablespoons butter to sauce and whisk until well combined. Then pour all of the sauce over the chicken. You can garnish with parsley. 

Recipe Adapted From: Giada De Laurentiis

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