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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Piccata Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and fresh ground black pepper
All-purpose flour for dredging
6 tablespoons unsalted butter
5 tablespoons 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 tablespoons of butter with 3 tablespoons of olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons of butter and add 2 more tablespoons of olive oil. When the butter and oil start to sizzle, add the other 2 pieces of chicken and brown on both sides in the same manner. Remove from the heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to the stove and bring to a 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 tablespoons butter and whisk vigorously. Pour sauce over chicken and garnish with parsley.

 

 

 

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