You'll Eat a Lotta This Chicken Piccata Because It's Dang Delicious by Donna John
Chicken piccata is a classic Italian dish. In Italy, it's a secondo, or served after the pasta course. In the U.S., it's usually served on top of a starch, like pasta, rice or polenta. If you want a creamier sauce, add a splash of heavy cream when you add the butter at the end.
- 4 skinless, boneless chicken breasts
- 1/4 cup flour
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/3 cup freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 cup white wine or chicken stock
- 1/4 cup capers
- fresh parsley, chopped
- lemon slices
Here’s how to make it:
- Season the chicken breasts with salt and pepper. Dip the chicken in the flour, shaking off excess.
- Heat 2 tablespoons of the butter and the 2 tablespoons olive oil in a skillet. Add the chicken and cook until browned on both sides, about 3 minutes per side. Remove and set aside.
- Add the lemon juice, garlic, wine or stock and capers to the skillet. Stir and bring to a boil. Add the chicken back to the skillet and simmer a few minutes or until cooked through.
- Remove chicken to a serving plate. Add the remaining 2 tablespoons butter to the sauce. Season with salt and pepper. Stir in some fresh chopped parsley and the lemon slices.
- Pour the sauce over the chicken. Serve.
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