Recipe by nickie409
This is a recipe from Giada which I tweaked just a little bit. My family LOVES chicken piccata, but cannot seem to find a good version anytime we went to a restaurant. In the quest for a good tasting chicken piccata, I found this. It is amazing! You HAVE to use fresh lemon juice! I serve this over home made pasta.
Top Review by Cook4_6
Made for PAC Spring 2012. Very easy and simple ingredients yield a tasty sauce. I did adapt the recipe to make it grill friendly, by adding a single slice of proscuitto to the frying pan since the chicken was not cooked stove top. I placed 2 T. of flour into the broth before adding it to the sauce, but other than that followed the sauce recipe to the tee. As the poster suggested, it was very lemony and I added another 1/4 cup of broth to tone it down. I think the saltiness of the proscuitto I added helped take the edge off the lemon too.
- 2 skinless boneless chicken breasts
- sea salt, for seasoning
- fresh ground black pepper, for seasoning
- all-purpose flour, for dredging and a little more to thicken the sauce
- 6 tablespoons margarine or 6 tablespoons unsalted butter
- 5 tablespoons extra virgin olive oil
- 1⁄3 cup fresh lemon juice
- 1 cup chicken stock
- 1⁄4 cup brined capers, rinsed
- 1⁄3 cup fresh parsley, chopped
Directions See How It's Made
- Butterfly the chicken breasts, and then cut them into 2" x 4" (approximately) strips. Pound flat.
- 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 enough pieces of chicken that will fit in a single layer in the pan and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes (or until it is completely cooked through). 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 pieces of chicken and brown both sides in same manner. Continue cooking until all the chicken is cooked (you may need more butter and oil if the breasts are large). Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, 3/4c stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning (add more broth if you like less lemon flavor, we happen to like it VERY lemony). 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 (you can sprinkle flour at this point to thicken it a bit if needed, I like mine to be just thick enough to coat a spoon). Pour sauce over chicken and garnish with parsley.