This recipe is delicious, there was nothing to change in my opinion, just yummy. I have had Chicken Piccata many a times over the years, whether at an Italian restaurant, or on my mother’s dinner table. However, I realized recently while looking at a restaurant menu that I had never cooked it myself. I also realized I have never made Chicken Marsala which will be my next chicken dish to cook.
If you aren’t familiar with Chicken Piccata, it is a fried chicken breast topped with a lemon butter sauce. I probably had you at butter, right? Let me just say that there is a lot of butter in this recipe, so of course it is going to be good. Butter makes it better! The chicken was tender, and the combination of sauce with capers was perfect.
Unfortunately, I had two hungry men waiting for their dinner and didn’t have the time to get the nicest photos. My son always tells me it’s not how the photos looks that is important, it is how the food tastes. He’s a wise young man.
Ingredients:
3 boneless skinless chicken breasts (it may have called for 2 but I used 3)
Salt and pepper
Flour
6 tbsp butter
5 tbsp olive oil
1/3 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup brined capers, rinsed
I trimmed the chicken breasts and cut them in half. Between plastic wrap I pounded the chicken with a mallet until slightly thin. Next time I think I will pound them a little thinner.
Season the chicken with salt and pepper, then dredge in the flour until coated.
In a large skillet over med/high heat add 2 tbsp. butter and olive oil. When the mixture is sizzling add 3 pieces of chicken to the pan and cook for 3 minutes.
Flip the chicken and cook for 3 minutes, the chicken should be brown.
Remove the chicken from the pan onto a plate.
Add 2 more tbsp butter and 2 tbsp olive oil to the pan. Once it begins to sizzle, cook the other three pieces of chicken the same way. Remove from the pan onto the plate with the other chicken.
Remove the pan from the heat and add the lemon juice, chicken broth, and capers. Return to the stove and heat to boiling while scraping the pan and stirring. Add the chicken back into the pan and simmer for 5 minutes. I flipped the chicken half way through so both sides would be simmering in the sauce.
Remove the chicken from the pan. Add 2 more tablespoons of butter to the pan and stir vigorously until butter has melted.
Plate the chicken and spoon the sauce and capers over the chicken. Pairs well with a side of pasta.
Yum, yum, yum!
