Chicken Piccata

I know I’ve mentioned before that this is my favorite cookbook.

cookbook photo

Don’t let the outside cover fool you; it’s not in the best condition.  It has sat beside the stove for so many meals that the pages are covered in food splatters.  If I were the author, I’d take that as a compliment.

I haven’t made this since moving to Tennessee.  It’s not that we don’t love it — we do.  It’s just that I have a list of recipes a mile long that I really want to try.  But we’ve been in and out with the holidays, and the pantry is lacking in the creative supplies department.  This recipe uses all the things I always have on hand, so when I was racking my brain trying to come up with something, I happened to notice a jar of capers in the cabinet.  Then I had the epiphany.

Chicken Piccata

  • 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

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.

Recipe from the Everyday Italian Cookbook.

Chicken Picatta

It’s such a quick and easy meal that it works for weeknights, but it will work equally as well if you are trying to impress guests.







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