chicken piccata Active Time: 20 minutes Total Time: 40 minutes Servings: 4
Ingredients
by Taylor Bockelman
2 skinless, boneless chicken breasts, butterflied Sea salt & pepper All-purpose flour 6 tbsp butter 4 tbsp olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup capers, drained 1/3 cup parsley, chopped
Directions 01 Season both sides of each piece of chicken with salt and pepper. Dredge in flour, then shake off any excess flour. 02 Heat 2 tbsp of butter and 3 tbsp of olive oil in a large skillet over medium heat. When butter is melted, and oil starts to shimmer, place 2 pieces of chicken in the skillet. Cook for 3-5 minutes on each side. Remove from the skillet. 03 Add 2 more tbsp of butter to the skillet and the remaining olive oil. When melted and shimmering, add the remaining pieces of butter. Cook for 3-5 minutes on each side. Remove from the skillet and turn off the heat. 04 To the skillet, add the lemon juice, chicken stock and capers. Return to heat and bring to a boil. Scrape the bottom of the skillet to get all the flavors, then return the chicken to the skillet for 5 minutes and simmer. Remove chicken and put it on a serving dish. Add the remaining 2 tbsp of butter and whisk the sauce. Pour over the chicken and garnish with the parsley. *make sure chicken is cooked to 165 degrees Fahrenheit* (adapted from Food Network’s recipe)
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