Tuesday, September 29, 2009

Chicken Piccata

Pin It Still unpacking, but eating better.

This is one of those recipes that you can have on a week night or dress up if you are having another couple for an inpromtum dinner. We just happened to have it tonight because it's easy and I had all the ingredients on hand. If you are serving it with company, do go the extra mile and slice the lemon at the end of the recipe. It looks pretty and more, shall we say, professional?

You can buy the chicken breasts already thinly sliced.

Serves 4


2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
Dash of paprika
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
lemon, thinly sliced (optional)


Season chicken with salt and pepper. Dredge chicken in flour and paprika 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. Layer the thinly sliced lemon on top of the chicken, pour sauce over it and garnish with parsley.

Adapted from Giada de Laurentis

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