My version of Chicken Piccata is inspired by a Giada De Laurentiis’ recipe in Everyday Italian. I’ve made this dish before, but tonight I made my version, and it was delicious. It is so easy to make, and takes no time at all…great for a quick weeknight meal. The flavors are bold, bright and delicious.
- 4 boneless chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 c. flour
- 4 TBSP unsalted butter, divided
- 2 TBSP olive oil
- 3 garlic cloves, minced
- 1 c. chicken broth
- 1/3 c. fresh lemon juice
- 1/4 c. drained capers, rinsed
- 2 TBSP chopped fresh flat leaf parsley
- Serve over pasta, orzo, or potatoes
- Place the chicken breasts between 2 pieces of plastic wrap, and pound the meat with a meat mallet until the breasts are about 1/2 inch thick.
- Combine the flour, salt and pepper in a bowl large enough for dredging the breasts. Dredge each breast.
- Heat 2 TBSP of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Remove chicken from skillet and transfer to a plate.
- Add the garlic, broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Let the sauce reduce for about 8-10 minutes. Return the chicken to the pan and simmer until the chicken is just cooked through, about 5 minutes. Transfer the chicken from the skillet to a plate. Whisk int he remaining 2 TBSP butter into the sauce; then add the parsley.
- Place your pasta, orzo, or potatoes on the plate; place your chicken on top, and then spoon the sauce over the chicken.