Chicken Piccata


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. Ingredients:

  • 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
  • 2 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

mangily Directions:

  1. 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.
  2. Combine the flour, salt and pepper in a bowl large enough for dredging the breasts. Dredge each breast.
  3. 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.
  4. 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 in the remaining 2 TBSP butter into the sauce; then add the parsley.
  5. Place your pasta, orzo, or potatoes on the plate; place your chicken on top, and then spoon the sauce over the chicken.

Chicken Piccata:


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