Chicken chicken chicken… it gets old sometimes doesn’t it? My hubby’s least favorite type of protein is chicken, especially chicken breasts. I have to agree with him on that one; I get very sick of the same old chicken recipes. I was looking through one of my cookbooks and saw this recipe for Chicken Piccata. This chicken is so easy to make and no, it does not taste bland. It tastes amazing, especially with the saltiness of the capers combined with the zesty lemon. Give this recipe a try if you’re getting sick of the same old chicken recipes!
- 4 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 2 tbsp fresh parsley, chopped
- 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 chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
- Into the pan add the lemon juice, stock, and capers. Bring to boil, scraping up brown bits from the pan for extra flavor.
- 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.
*Adapted from Everyday Italian