This is another chicken dish that I am sure everyone will love. This chicken piccata consists of browned chicken breasts with a simple sauce of lemon juice, chicken broth, capers and butter. The dish is very flavorful and the capers add a nice salty touch to the sauce. My husband and I love this chicken dish so much. It can be eaten with a salad or steamed rice. It’s definitely a keeper.
- 2 skinless and boneless chicken breasts , butterflied, cut in half and pounded
- Salt and freshly ground black pepper
- All-purpose flour , for coating
- 6 tbsp unsalted butter
- 5 tbsp olive oil
- 1/3 cup fresh lemon juice
- ½ cup chicken broth
- ¼ cup drained capers, rinsed
- 1/3 cup chopped Italian parsley
- Season the chicken pieces with salt and pepper. Coat the chicken with the flour, shaking off the excess. Set aside.
- In a large skillet over medium high heat, melt 2 tablespoons butter with 3 tablespoons olive oil. When the mixture starts to sizzle, add 2 chicken pieces and cook for 3 minutes or until browned. Flip and cook the other side for 2 minutes. Transfer onto a plate.
- Melt 2 more tablespoons butter and 2 tablespoons of olive oil in the skillet. When the mixture starts to sizzle, add the other 2 chicken and brown both sides. Remove the pan from the heat and add the chicken to the plate.
- Using the same pan, add the lemon juice, broth and capers. Return the pan over medium high heat and bring to a boil, scraping the brown bits from the pan. Season to taste with salt and pepper. Return the browned chicken to the pan and simmer for 4 minutes. Remove the chicken from the pan and place onto a serving plate. Add the remaining 2 tablespoons butter to the sauce and whisk vigorously. Pour the sauce over the chicken. Garnish with chopped parsley.