Name: Chicken Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

Jump to Recipe

Amazing briny, lemony chicken breast. Awesome with pasta or potatoes!

Chicken Piccata

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings:

Author: Laura

Amazing briny, lemony chicken breast. Awesome with pasta or potatoes!

Print Recipe Pin Recipe

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.