Amazing briny, lemony chicken breast. Awesome with pasta or potatoes!
Chicken Piccata
Amazing briny, lemony chicken breast. Awesome with pasta or potatoes!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1 large double boneless, skinless chicken breast
- salt and pepper to taste
- 1 lemon juiced
- ½ cup chicken stock
- flour, for dredging
- ¼ cup capers
- ⅓ cup fresh, chopped parsley
- 4 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
Instructions
- Butterfly each chicken breast (you should end up with 4 fillets), and pound thin (approximately 1 cm).
- Season chicken with salt and pepper.
- Dredge in flour (we used gluten free).
- In a large skillet heat 2 tbsp of olive oil and 2 tbsp of butter over medium high heat.
- When oil starts to sizzle, place 2 pieces of chicken in skillet and cook 3 mins per side. Remove and set aside.
- Repeat adding another 2 tbsp butter and 2 tbsp of olive oil to skillet, and brown your other pieces of chicken.
- Add stock to deglaze the pan, bring to a boil and scrape off browned bits to incorporate into sauce.
- Add lemon juice and capers.
- Return all your browned chicken to pan and simmer for 5 minutes.
- Remove chicken to serving plate.
- Add the remaining 2 tbsp of butter to the pan sauce and whisk vigorously until butter is melted.
- Spoon pan sauce over chicken before serving.
[…] an additional main dish? Another flavor I think of in Springtime is lemon. I’d serve Chicken Piccata. Looking for something more traditional? Serve a baked ham or (especially if you’re […]