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Chicken Piccata Recipe
A quick and flavorful chicken dish which is quick
enough for everyday meals or elegant enough for company. For a
'special' presentation get all ingredients prepared and placed in small
glass dishes. Do the cooking at the table using a chafing dish
chicken
piccata with asparagus - photo by:
publix.com
Makes: 6
I
N G R E D I E N T S
2 skinless and boneless
chicken breasts, butterflied
and then cut in half
Sea salt and freshly ground black pepper
2 cups 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
Italian (flat leaf) parsley, chopped
I N S T R U C T I O N S
Season chicken with salt and pepper. Dredge chicken
in flour and shake off excess.
In a large 10 or 12-inch 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.
Reduce heat to medium low and 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. |
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prepared and placed in small glass dishes. Do the cooking at the table using
a chafing dish
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