2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons 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
Instructions
Season chicken with salt and pepper. Dredge
chicken in flour and and shake off excess. In a
large skillet over medium high heat, melt two
tablespoons of butter with three tablespoons of
olive oil. When butter and oil start to sizzle,
add two pieces of chicken and cook for three
minutes. When chicken is browned, flip and cook
the other side for three minutes. Remove and
transfer to plate. Melt two more tablespoons
butter and add another two tablespoons of olive
oil. When butter and oil start to sizzle, add the
other two pieces of chicken and brown both sides
in same manner. Remove pan from heat and add
chicken to the 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 fro five minutes.
Remove chicken to platter. Add remaining two
tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
Serving
Suggestions
Mashed potatoes, asparagus
Originally Submitted
6/23/2013
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