Chicken Piccato

Good. Had with Donna. from Giada De Laurentis

Chicken Piccato
Chicken Piccato

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    skinless and boneless chicken breasts, butterflied and cut in half

  • salt and pepper

  • All-purspose flour, for dredging

  • 6

    T unsalted butter

  • 5

    T olive oil

  • 1/3

    c fresh lemon juice

  • 1/2

    c chicken stock

  • 1/4

    c brined capers, rinsed

  • 1/3

    c fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over med high heat, melt 2T of butter with 3 T 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 mins. Remove and transfer to plate. Melt 2 more T butter and add another 2T 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 add chicken to plate. Into the pan add the lemon juice, stock and capers. Return to stove bring to boil, scraping up brown bits from the pan for extra flavour. Check for seasoning. Return all the chicken to the pan and simmer for 5 mins. Remove chicken to platter. All remaining 2 T butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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