Chicken Piccata

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
Advertisement

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

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

Directions

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. 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.
  3. 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. Pour sauce over chicken and garnish with parsley.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

1563 Reviews

shark22bv

Wow, no wonder some people love this recipe, and some people don't. The written recipe is completely different than the video. In the video, she uses 1 cup of chicken broth, and the juice of one lemon, and about 1 TBS. of capers. In the written recipe, it says 1/2 cup broth, 1/3 cup of lemon juice and 1/4 cup of capers, which is just wrong, and the reason so many are commenting on the sauce being too lemony and sour. In the video, she fries all the chicken at the same time, in the 3 TBS of oil, and 2 TBS of butter. In the written recipe it has you fry two pieces of chicken, then add more oil and butter, and fry the other two pieces. If you can't fit 4 pieces of chicken in your pan at once fine, but no need for the added fat, there is plenty of fat left over to fry the other pieces without adding more oil and butter. I am only going to give this recipe 3 stars, mainly because of the discrepancies, and the fact that anyone following the written recipe, is sure to not to have it turn out well. The other reason for the 3 stars is that even if made per the video, the recipe still needed some tweaks. <div>I made this last night and it was an absolute hit. I used corn starch instead of flour to dredge the chicken, corn starch locks in the juices better, and doesn't get gummy like flour. I minced two cloves of garlic and sauteed in the butter for a minute or so after the chicken was browned. Then I added a mixture of 1/2 cup white wine, 1/2 cup chicken stock, 1 tablespoon of fresh lemon juice, and 1 teaspoon of corn starch. Whisk the mixture until it thickens slightly, then add the rinsed capers. Taste the sauce and decide for yourself if it needs more lemon or not at this point. Also, after I fried the chicken, I placed it in an oven set at 180 to keep it warm while I made the sauce, then just plated it up.</div>

See All Reviews