Chicken Piccata

DishItGirl Chicken Piccata

DishItGirl Chicken Piccata

To me, Chicken Piccata is like a Chicken Francese with a party dress on. I consider Chicken Francese an everyday dish. Growing up it was a part of a regular rotation. Chicken Piccata is very similar, but the addition of capers and white wine make it something a little extra special. It is great for last minute company or for changing up your week night dinners.

4-6 Thin Boneless Skinless Chicken Breasts
All purpose flour for dredging
6 Tablespoons of unsalted butter
5 Tablespoons of olive oil
1/3 Cup of fresh lemon juice
½ Cup of chicken stock
½ Cup of white wine
¼ Cup of capers, rinsed
1/3 Cup of fresh parsley
Salt (kosher) and Pepper

 

Note: If your chicken breasts are on the thicker side you may opt to pound the chicken pieces to make them thinner. If you did not buy the thinner cutlets then you may opt to butterfly the chicken breast first. There is a great step-by-step provided by Good Housekeeping : http://www.goodhousekeeping.com/recipes/cooking-tips/butterfly-chicken-breast#slide-1

  1. Pat the chicken breasts dry and then season them with salt and pepper.
  1. Use about 1 cup of flour in shallow bowl to dredge the pieces of chicken, shaking off the excess flour.
  1. In a large sauté pan, over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat the process for remaining pieces of chicken.
  1. Once that is finished, add the wine to the sauté pan. This will deglaze the pan, scrape up any brown bits you can! Let it simmer at a medium to high heat for about 3-5 minutes. Then add another tablespoon of butter, the capers, chicken stock, and the lemon juice. Bring the mixture to a boil.
  1. Once the mixture is bubbling, return the chicken to pan. Let it all simmer together for another 5 minutes. Then transfer the pieces of chicken to a plate. Whisk in another two tablespoons of butter and the parsley. Check sauce for seasoning. You may need to add some more salt and pepper. Spoon over the chicken to serve.

6. Use any extra slices of lemon and parsley to serve!

 

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