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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Those Phillips Girls Can Cook!, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 Skinless boneless chicken breasts, butterflied and then cut half
Sea salt
Fresh ground pepper
All purpose flour for dredging
6 Tbls butter
5 Tbls olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley
Directions:
Directions:
Season chicken with salt and pepper, dredge in flour, shake off excess.
In a large skillet melt 2 Tbls butter with 3 Tbls olive oil. When butter and oil are hot add two pieces of chicken and cook for 3 minutes, when chicken is brown flip and cook other side for 3 minutes, remove from pan, continue with rest of oil, butter and chicken. I have a very large pan and do four pieces of chicken at once, if you don't it's fine to work in two batches.

After chicken has been cooked add lemon juice, stock and capers to the pan.
Scrape all the little bits up from the bottom of the pan. Return chicken to the pan and simmer 5-6 minutes. Remove chicken to platter. Add remaining butter to pan and whisk. Pour sauce over chicken and garnish with parsley. I serve over angel hair pasta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-25 minutes
Personal Notes:
Personal Notes:
We love this over pasta but it is equally as good by itself.
I always put one last splash of fresh lemon juice at the end, it just seems to brighten it up. I love lemon!

 

 

 

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