Food Blogs
Chicken Piccata Recipe
Servings |
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Ingredients
- 4 skinless boneless chicken breasts, halved crosswise
- teaspoon ½sea salt
- teaspoon ½freshly ground black pepper
- all purpose flour for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- cup ½reduced-sodium chicken broth
- cup ⅓fresh lemon juice from about 2 lemons
- cup ¼drained capers rinsed
- 2 tablespoons chopped fresh flat-leaf parsley
Ingredients
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Instructions
- Sprinkle the Chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
- Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.