Chicken Piccata isn’t a new idea but it is one worth remembering. The sauce is salty and briny from the capers and smoothed out by a bit of butter. Then brightened up by a little lemon juice. The perfect weeknight chicken dish that deserves more recognition.

Quick Chicken Piccata

ingredients

• 1 lb boneless, skinless chicken breast

• 1 cup all purpose flour

• 1 tsp kosher salt

• 1 tsp pepper

• 6 tbsp unsalted butter

• 5 tbsp olive oil

• 1/4 cup lemon juice

• 1/2 cup chicken stock

• 1/4 cup brined capers

• fresh parsley

instructions

1. Season the flour with salt and pepper and mix

2. Meanwhile, heat 2 tbsps butter with 2 tbsps of olive oil

3. Dredge the chicken in the flour mixture, shaking off the excess. Add the pan browning chicken on both sides, about 3 minutes per side. When chicken is browned, transfer to plate, set aside.

4. Add the lemon juice, stock and capers to the pan. Bring to a simmer and scrape up any brown bits.

5. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk. Pour sauce over chicken and garnish with parsley.

RECIPE NOTES: