February 17, 2011
A piccata is a classic dish of seasoned and floured veal or chicken, quickly sauteed and served with a sauce made from the pan drippings, lemon juice and chopped parsley. I added to this foodnetwork.com recipe some capers to the mix and made sure each plate had a generous portion of the sauce. Very easy and quick to make, we'll be doing this one again soon! The recipe below yields 4 servings. Enjoy!
2 skinless and boneless chicken breasts, butterflied and cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 Tbs unsalted butter
5 Tbs 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
1. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 Tbs olive oil.
2. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
3. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
4. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
5. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides.
6. Remove pan from heat and add chicken to the plate.
7. Into the pan add the lemon juice, stock and capers.
8. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
9. Return all the chicken to the pan and simmer for 5 minutes.
10. Remove chicken to platter.
11. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
12. Pour sauce over chicken and garnish with parsley.