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
Season with garlic salt & fresh ground pepper
All-purpose flour dredging
6 TBS butter
5 TBS 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 parsley, chopped
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Directions: |
Directions:Seasoned chicken with garlic salt & pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When the butter and oil starts to sizzle add 2 pieces of chicken and cook for 3 minutes per side then remove to plate. Add 2 tablespoons of butter and 2 tablespoons of oil. Wait for the sizzle and add 2 pieces of chicken. Repeat the 3 minutes cooking per side and remove to plate.
In the pan deglaze with lemon juice, stock and capers. Bring to boil, scraping all brown yummy for extra flavor. Check for seasoning. Return all chicken to the pan and simmer for 5 minutes. Remove the chicken to a serving platter. Add remaking butter to the sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Serve with red potatoes, asparagus & of course your choice of White wine. 😋 |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:30-40 min |
Personal
Notes: |
Personal
Notes: This recipe is one of our favorites. Easy and elegant. It’s really a weekend meal to share with company. 😋🥰🥰
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