Chicken Piccata

Recipes

Chicken Piccata

4 minutes read

Chicken Piccata

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced or pounded thin
  • Salt and pepper to taste
  • 1/2 cup of all-purpose flour (for dredging)
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 1/3 cup of fresh lemon juice
  • 1/2 cup of chicken broth
  • 1/4 cup of capers, rinsed
  • 2 tablespoons of fresh parsley, chopped
  • Lemon slices, for garnish

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced or pounded thin
  • Salt and pepper to taste
  • 1/2 cup of all-purpose flour (for dredging)
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 1/3 cup of fresh lemon juice
  • 1/2 cup of chicken broth
  • 1/4 cup of capers, rinsed
  • 2 tablespoons of fresh parsley, chopped
  • Lemon slices, for garnish

Instructions:

  1. Prepare the Chicken:
    • Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
  2. Brown the Chicken:
    • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, until golden and cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the pan for extra flavor.
  4. Simmer:
    • Return the chicken to the skillet and simmer in the sauce for about 5 minutes, until the sauce reduces slightly and the chicken is heated through.
  5. Finish with Butter and Parsley:
    • Add the remaining 2 tablespoons of butter to the skillet, swirling it into the sauce until melted and incorporated. Stir in the chopped parsley.
  6. Serve:
    • Transfer the chicken to plates. Spoon the sauce over the chicken and garnish with lemon slices. Serve hot.

Instructions:

  1. Prepare the Chicken:
    • Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
  2. Brown the Chicken:
    • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, until golden and cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the pan for extra flavor.
  4. Simmer:
    • Return the chicken to the skillet and simmer in the sauce for about 5 minutes, until the sauce reduces slightly and the chicken is heated through.
  5. Finish with Butter and Parsley:
    • Add the remaining 2 tablespoons of butter to the skillet, swirling it into the sauce until melted and incorporated. Stir in the chopped parsley.
  6. Serve:
    • Transfer the chicken to plates. Spoon the sauce over the chicken and garnish with lemon slices. Serve hot.

Chicken Piccata

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced or pounded thin
  • Salt and pepper to taste
  • 1/2 cup of all-purpose flour (for dredging)
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 1/3 cup of fresh lemon juice
  • 1/2 cup of chicken broth
  • 1/4 cup of capers, rinsed
  • 2 tablespoons of fresh parsley, chopped
  • Lemon slices, for garnish

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced or pounded thin
  • Salt and pepper to taste
  • 1/2 cup of all-purpose flour (for dredging)
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 1/3 cup of fresh lemon juice
  • 1/2 cup of chicken broth
  • 1/4 cup of capers, rinsed
  • 2 tablespoons of fresh parsley, chopped
  • Lemon slices, for garnish

Instructions:

  1. Prepare the Chicken:
    • Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
  2. Brown the Chicken:
    • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, until golden and cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the pan for extra flavor.
  4. Simmer:
    • Return the chicken to the skillet and simmer in the sauce for about 5 minutes, until the sauce reduces slightly and the chicken is heated through.
  5. Finish with Butter and Parsley:
    • Add the remaining 2 tablespoons of butter to the skillet, swirling it into the sauce until melted and incorporated. Stir in the chopped parsley.
  6. Serve:
    • Transfer the chicken to plates. Spoon the sauce over the chicken and garnish with lemon slices. Serve hot.

Instructions:

  1. Prepare the Chicken:
    • Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
  2. Brown the Chicken:
    • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, until golden and cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the pan for extra flavor.
  4. Simmer:
    • Return the chicken to the skillet and simmer in the sauce for about 5 minutes, until the sauce reduces slightly and the chicken is heated through.
  5. Finish with Butter and Parsley:
    • Add the remaining 2 tablespoons of butter to the skillet, swirling it into the sauce until melted and incorporated. Stir in the chopped parsley.
  6. Serve:
    • Transfer the chicken to plates. Spoon the sauce over the chicken and garnish with lemon slices. Serve hot.