Chicken Piccata


Chicken Piccata
Introduction: A fast and delicious dish with Mediterranean flavors.
Prepared and Photographed by:
Recipe Source: Giada De Laurentiis
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • salt and freshly ground black pepper
  • all-purpose flour, for dredging
  • 4 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • ⅓ cup fresh lemon juice
  • ½ cups chicken broth
  • ¼ cup brined capers, rinsed
  • ⅓ cup fresh parsley, chopped
  1. Season chicken with salt and pepper, dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  3. When butter and oil start to sizzle, add the chicken and cook for 3 minutes on each side. Remove and transfer to plate. . Remove pan from heat and add chicken to the plate.
  4. Into the pan add the lemon juice, stock and capers.
  5. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor, check for seasoning.
  6. Return all the chicken to the pan and simmer for 5 minutes, remove chicken to platter.
  7. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over pasta or mashed potatoes.


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