Chicken Piccata

Serving Size: 4

Ingredients:

  • 4 skinless and boneless chicken breasts (about 5-6oz each)
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter, divided
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup capers, rinsed
  • 1/3 cup fresh parsley, chopped
  • 8oz dry pasta (choose your favorite!)

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium-high heat, melt 4 tbsp butter and olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook theย other side for 3 minutes. Remove and transfer to aย plate.ย IMG_1974
  3. In the same pan, add the lemon juice, stock and capers and bring the mixture to a boil. Scrape up any brown bits from the pan (they add loads of flavor!) Return 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. Serve over pasta (:
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One Comment Add yours

  1. Dee Ching says:

    Smiling face ๐Ÿ™‚

    Like

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