Chicken Piccata

By zhanghengshuo

6 Person

32 Minutes

0 Calories

This easy Chicken Piccata is a recipe the whole family will love and it couldn’t be easier to whip up on busy weeknights. Tender chicken breasts are lightly dredged in flour and simmered in a delicious lemon and caper sauce. Serve with pasta or your favorite sides.

Ingredients

2 - 3 tablespoons Fresh parsley
4 Thin chicken breast filets
Salt
All-purpose flour, for dredging
Pepper
5 tablespoons Extra-virgin olive oil, divide
6 tablespoons Butter, divided
1/2 cup Chicken stock
1/3 cup Fresh lemon juice
1/4 cup Brined capers

Method

01

Season chicken with salt and pepper. Dredge chicken in flour, shaking off any excess flour.
02

Melt 2 tablespoons butter, in a large skillet over medium heat. Add in 3 tablespoons olive oil.
03

Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.
04

Remove to a paper towel-lined plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
05

When butter and oil start to sizzle, add the other 2 pieces of chicken. Repeat cooking process with 2 remaining pieces of chicken.
06

Remove pan from heat and add chicken to the plate. Add the lemon juice, stock or wine, and capers to the now-empty skillet. Bring to boil, scraping up brown bits from the pan. Return all the chicken to the pan, and simmer for 5 minutes.
07

Remove chicken to platter. Add remaining 2 tablespoons butter to the sauce, and whisk vigorously until butter melts and sauce is combined. Pour sauce over chicken, and garnish with parsley just before serving.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Chicken Piccata

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 22 Mins
Total Time 32 Mins

02 Ingredients

2 - 3 tablespoons Fresh parsley

4 Thin chicken breast filets

Salt

All-purpose flour, for dredging

Pepper

5 tablespoons Extra-virgin olive oil, divide

6 tablespoons Butter, divided

1/2 cup Chicken stock

1/3 cup Fresh lemon juice

1/4 cup Brined capers

03 Method

Step 1

Season chicken with salt and pepper. Dredge chicken in flour, shaking off any excess flour.

Step 2

Melt 2 tablespoons butter, in a large skillet over medium heat. Add in 3 tablespoons olive oil.

Step 3

Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.

Step 4

Remove to a paper towel-lined plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.

Step 5

When butter and oil start to sizzle, add the other 2 pieces of chicken. Repeat cooking process with 2 remaining pieces of chicken.

Step 6

Remove pan from heat and add chicken to the plate. Add the lemon juice, stock or wine, and capers to the now-empty skillet. Bring to boil, scraping up brown bits from the pan. Return all the chicken to the pan, and simmer for 5 minutes.

Step 7

Remove chicken to platter. Add remaining 2 tablespoons butter to the sauce, and whisk vigorously until butter melts and sauce is combined. Pour sauce over chicken, and garnish with parsley just before serving.

04 Author