Chicken Piccata Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 skinless & boneless chicken breasts, butterflied and then cut in half sea salt and freshly ground black pepper all-purpose flour, for dredging 6 Tbs. unsalted butter 5 Tbs. olive oil 1/2 c chicken stock 1/4 c brined capers, rinsed 1/3 c fresh parsley, chopped 1 lemon, thinly sliced into rounds
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Directions: |
Directions:Season slightly pounded butterflied chicken breasts with salt & pepper. Dredge chicken in flour and shake off excess. In large skillet over medium high heat, melt 2 Tbs. butter with 3 Tbs. olive oil. When butter & oil start to sizzle, add 2 pieces of chicken & cook 3 minutes. When chicken is browned, flip & cook other side for 3 minutes. remove & transfer to plate. Melt 2 more tbs. butter and 2 Tbs. olive oil. When butter and oil start to sizzle add other 2 pieces of chicken and brown both sides in same manner. Remove from heat and add chicken to the plate. Into the pan add the stock & capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan and top each chicken with lemon slices and simmer 5 minutes. Remove chicken to platter, Add remaining 2 Tbs. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. |
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Number Of
Servings: |
Number Of
Servings:4 |
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