Community Pick
Chicken Piccata - Giada De Laurentiis
photo by DianaEatingRichly
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts, butterflied and then 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 (See note above in description)
- 1⁄2 cup chicken stock
- 1⁄4 cup capers, rinsed (brined)
- 1⁄3 cup fresh parsley, chopped
directions
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. 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 vigorously. Pour sauce over chicken and garnish with parsley.
Reviews
-
Perfect! I made as directed and didn't change the lemon amount, which lead to my adding more chicken broth later in the cooking process. I added a tsp of poultry seasoning to try to counter the tartness of the lemon as well. Those neutralized it and it was wonderful. I served it with orzo plain (no butter or extra sauces on the pasta), which was excellent because it absorbed the sauce so well.
see 19 more reviews
Tweaks
-
Amazing!!! I used tenders instead of breasts and pounded them out a little before dredging. I made my own fresh pasta and wanted to make sure there was enough sauce to toss it in so I used a full 14 oz can of chicken stock instead of 1/2 c. I also did not have any lemons so I used bottled lemon juice. With a little sprinkle of parm cheese at the end, it turned out wonderful!! My fiance says "this one is a definite keeper!" =]
RECIPE SUBMITTED BY
diner524
Trinity, 48
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