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 shake off excess.
In a large skillet over medium high heat, melt
2 tablespoons of butter with 3 tablespoons
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 tablespoons butter and add
another 2 tablespoons olive oil. When butter
and oil start to sizzle, add the other 2 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 for 5
minutes. Remove chicken to platter. Add remaining
2 tablespoons butter to sauce and whisk
vigorously. Pour sauce over chicken and garnish
with parsley.
Originally Submitted
10/15/2014
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