Finally! I feel like I've been planning on making this for weeks. I adore chicken piccata - and this recipe from Giada De Laurentiis's Everyday Italian. It's very yummy! I added a couple of artichoke hearts from a jar and served it over thin spaghetti.
Just a forewarning: if you don't care for capers, I'd cut the amount in the recipe. We love capers, so we thought it was perfect. But, I can see how it may be an issue for some.
Chicken Piccata
4 servings
Ingredients
4 skinless, boneless chicken breasts, halved crosswise
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup reduced-sodium chicken broth
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup drained capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
Instructions
Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute 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 (this is also where I added the artichoke hearts as well as thin slices of lemon). 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.
Just a forewarning: if you don't care for capers, I'd cut the amount in the recipe. We love capers, so we thought it was perfect. But, I can see how it may be an issue for some.
Chicken Piccata
4 servings
Ingredients
4 skinless, boneless chicken breasts, halved crosswise
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup reduced-sodium chicken broth
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup drained capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
Instructions
Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute 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 (this is also where I added the artichoke hearts as well as thin slices of lemon). 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.
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