Oh Giada, you never fail me with your recipes. I have liked every single recipe from Giada de Laurentiis that I have tried making. She always makes it look so easy on TV but her recipes are actually easy! Well maybe I have been picking the easier ones.. 🙂 But even so, her recipes are always simple, understandable & delicious. I can always count on her & Ina Garten. Maybe I will try Ina’s chicken piccata next time for a little piccata battle.
This recipe is fairly quick and good for a dinner for one or a dinner party. Make sure to cook with thin chicken breasts.. it cooks more evenly. I butterflied my chicken breasts but didn’t cut it in half so they were a bit thicker. The lemon caper sauce is so good.. the tangy sauce goes well with the slightly crispy chicken. I feel like if you put this sauce on anything, it will taste good! I think it would be good to serve with angel hair pasta or mashed potatoes. I made myself a simple arugula salad with olive oil, salt & pepper and shaved parmesan cheese. A perfect meal 🙂
Chicken piccata recipe courtesy of:
Prep Time:15 min
Cook Time:25 min
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea 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
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 3 tablespoons 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 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons 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 and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to 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.