"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ginny Larkin


2 chicken breasts (boneless skinless) cut horizontally in half
1 cup flour
sea salt and freshly ground pepper
6 tbl. butter
4 tbl. olive oil
1/3 cup fresh lemon juice
1/2 chicken stock
1/4 cup capers
2 small jars artichoke hearts

Add salt and pepper to flour. Dredge chicken in flour and shake off excess.
In a large 12-inch skillet, melt 2 tbl. butter and add 2 tbl. olive oil. When butter/oil sizzles, add chicken breasts and cook just until light brown (about 3 minutes).
When chicken is browned, turn over and cook another 3 minutes. When browned, remove from pan and place on platter.
Add 2 tbl. butter and 2 tbl. oil to pan and when sizzling, add rest of chicken. Cook chicken as above and remove from pan when browned.
Reduce heat to medium and add lemon juice, stock and capers.
Bring to a boil, scraping up brown bits from the pan for extra flavor.
Whisk in the last 2 tbl. butter to thicken sauce.
Return the chicken to the pan and add the artichoke hearts.When chicken is heated, serve.

Can also add 1/2 to 1 c. white wine. Add it before the final 2 tbl. of butter.




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