Chicken Piccata is a nice and easy Italian dish, and this recipe comes from one of my favorite Food Network chefs, Giada DeLaurentis (my husband loves her as well, but for different reasons – ever notice her outfits?). It’s easy, and totally delicious. I’m sure there are many variations (this one has no white wine, which is fine with me, I drink red, so it would be silly to open a bottle of white for 1/2 cup of wine), but this one suits me just fine.

As a side note, my husband made fun of me for getting out one of our serving plates on a Thursday night, but you know what? I’ve been excited to get those (wedding gifts), and the sloped sides were just perfect for holding all that delicious piccata sauce.

4 boneless, skinless chicken breasts (I use the thin sliced, no pounding necessary!)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice (about 2 lemons)
1/2 cup low sodium chicken stock
1/4 cup brined capers, rinsed
fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes.

When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Into the pan add the lemon juice, stock and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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