Take an Italian classic right into your home with this chicken piccata recipe. The dish takes chicken and cooks it in a lemony, caper sauce.
Course: Dinner, Main Course
Keyword: capers, chicken, chicken piccata
Author: Kasey Schwartz
1 1/2lb skinless and boneless chicken breastsbutterflied and then cut in half
all-purpose flourfor dredging
1/8tsp ground black pepper
1/4cupextra-virgin olive oil
1/3cupfresh lemon juice
1/2cup chicken stock or dry white wine
1/4cup brined capersrinsed
Slice the chicken breast halves horizontally, butterflying them open. If the pieces are thick, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
In a bowl, mix together the flour, salt, and pepper. Dredge them thoroughly in the flour mixture until well coated.
Heat olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. Add half of the chicken pieces and brown for about 3 minutes per side. Remove the chicken from the pan and reserve it on a plate.
Add the remaining breasts to the and cook.
Add the breasts to a roasting pan with a rack and keep in a warm oven while you prepare the sauce.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits and reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken immediately. Sprinkle with parsley and fresh lemon juice.