Sure, here’s a classic Chicken Piccata recipe for you:
Ingredients:
- 4 boneless, skinless chicken breasts
- 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
Instructions:
- Prep the Chicken:
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness, about 1/4 inch thick. Season each piece with salt and pepper.
- Dredge Chicken:
- Dredge each chicken breast in flour, shaking off any excess.
- Cook Chicken:
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When the chicken is browned, flip and cook the other side for 3 more minutes. Remove and transfer to a plate. Repeat with the remaining chicken breasts.
- Make Sauce:
- In the same skillet, add the lemon juice, chicken stock, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan. Check for seasoning and adjust with salt and pepper if necessary.
- Finish Dish:
- Return all the chicken to the skillet and simmer for 5 minutes. Remove the chicken to a platter and whisk in the remaining 2 tablespoons of butter. Pour the sauce over the chicken and garnish with chopped parsley.
- Serve:
- Serve hot, optionally over cooked pasta or with a side of vegetables. Enjoy your delicious Chicken Piccata!
This recipe offers a perfect balance of flavors with the tanginess of lemon and capers complementing the savory chicken. Enjoy your meal!
