Chicken Piccata Recipe
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Category: |
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Ingredients: |
Ingredients: 2 skinless, boneless chicken breasts (or 4 halves)
sea salt and freshy ground black pepper
all purpose flour, for dredging
6 T. unsalted butter
5 T. 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 parsely, chopped
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Directions: |
Directions:Cut the chicken breasts into halves. Slice each half through to make thin fillets. Season with salt and pepper. Dredge in flour and shake off the excess. In a large skillet over medium high heat, melt 2 T. butter with 3 T. olive oil. When butter and oil start to sizzle, add two 4 pices of chicken and cook for 3 minutes then fip and cook other side for 3 minutes. Remove to a platter. Melt 2 more T. butter and add 2 more T. olive oil. When they start to sizzle add the other four pieces of chicken and brwon both sides in the same manner. Remove chicken to platter and pan from the heat. Into the pan add the lemon juice, stock and capers. Return to stove and bring to a boil, scraping up brwon bit from the pan for extra flavor. Chek seasonings and add more if necessary. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to serving platter. Add remaining 2 T. butter to the sauce and whisk vigorously. Pour over chicken and garnish with the parsley. |
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