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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Crawford Family Cookbook Project, 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 in half
Sea salt and black pepper
All-purpose flour, for dredging
6 TB unsalted butter
5 TB extra-virgin olive oil
⅓ cup fresh lemon juice
½ cup chicken stock
¼ cup brined capers, rinsed
⅓ cup fresh parsley, chopped
Directions:
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium-high heat, melt 2 TB butter with 3 TB olive oil.
When butter and oil start to sizzle add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate

Melt 2 more TB butter and another 2 TB olive oil. When they sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to plate.

Into the pan, add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter. Add remaining 2 TB butter to sauce and whisk vigorously. Pour sauce over chicken and garnish.

 

 

 

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