Chicken Piccata

Tonight I went outside of my comfort zone and instead of making spaghetti for the 12,925th time, I opted for a dish I’d never made before.

Chicken Piccata.

Now, in most kitchens, this isn’t exactly a difficult dish because well, it’s not. It’s actually a really easy dish. Only problem is, I forgot to check with the old husband about this beforehand. Sad to say, he was not a fan of the lemon flavor with his chicken. I, on the other hand, was.

So, if you can stomach a little lemon flavor with your chicken, then by all means, make this dish. Now.

You’ll need:
2 skinless and boneless chicken breasts, cut in half.
Sea salt, freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, drained and rinsed
1/3 cup fresh parsley, chopped (of course, you know me, this is optional)

To make:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
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In a large skillet over medium high heat, melt 2 tbsp butter with 3 tablespoons olive oil. (Or eyeball it. Who likes to follow rules?)

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Once the oil and butter are bubbling, add the chicken and cook for 3 minutes on each side…until browned.

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Once chicken has browned, remove and transfer to a plate.

Next, add the lemon juice, chicken stock and capers. Bring to boil over medium-high heat, scraping up brown bits from the pan for extra flavor.

Return the chicken and simmer for 5 more minutes, cooking the chicken through.

Remove chicken to plates. Add remaining butter to sauce and whisk well, scraping up remaining bits.

Pour sauce over chicken and garnish with parsley…if you just happen to have it on hand.
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Recipe courtesy of that adorable, yet incredibly tiny Giada.

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3 Comments

Filed under kmslat

3 responses to “Chicken Piccata

  1. Congrats to you too! -Cristi

  2. Tried this tonight – so good 🙂

  3. Pingback: Yum-O « Eight Thirty Eyes

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