I saw a couple of recipes for Chicken Piccata over the past couple of weeks and thought that might be a good, easy and tasty dinner one night. I also had most of the ingredients on hand so that didn’t hurt. In the end I adapted a recipe from Everyday Italian by Giada De Laurentiis.
3 skinless and boneless chicken breasts, butterflied
kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1 tablespoons unsalted butter
3 tbsp extra-virgin olive oil
1 Cup chicken stock
1/4 Cup brined capers, rinsed
1/4 Cup fresh parsley, chopped
Season both sides of chicken breasts with salt and pepper.
Melt butter, pour in olive oil and and heat up over medium high heat.
Swirl the butter/olive oil mixture to coat frying pan.
While waiting for oil to heat up, dredge chicken through flour, shaking off excess.
When pan is hot, lay chicken in pan.
Pan Fry each side for 3 minutes.
When done, move from pan to plate.
Taking the same pan used to cook the chicken with, add in chicken stock (I actually had made some turkey stock the day before so added that) and juice from half a lemon.
Add capers and stir in. Taste and adjust seasoning if necessary.
Reduce heat to medium and return chicken to pan. Cook for 3-4 minutes.
Place chicken breasts onto serving dish, pour sauce on top, and sprinkle on some parsley. Enjoy!