Chicken Piccata
Chicken Piccata one of my favorite to make chicken dishes, it’s so easy and with just a few simple ingredients makes a great dinner.
Ingredients for Chicken Piccata for four
- 2 Chicken breasts – butterflied and pounded thin cut in halves
- 2 Tbs butter
- 2 Tbs olive oil
- 2 Tbs capers
- salt
- pepper
- ½ cup chicken stock
- juice of 1 lemon
- thin slices of lemon ( appox 2 for each serving).
- seasoned flour
Directions for Chicken Piccata
Take each chicken breast and butterfly and cut completely in half and place each piece between 2 pieces of waxed paper or plastic wrap and pound thin.
In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.
Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides Place on a plate in a warm oven to keep hot while cooking the rest of the chicken. Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce. Place on a plate, spoon sauce over top of the chicken and top with lemon slices.
here are few items to help make this recipe
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
SCI/Scandicrafts, Inc. Citrus Juicer.
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- 2 chicken breasts (butterflied,cut in two and pounded thin)
- 2tbs butter
- 2 tbs olive oil
- 2 tbs capers
- salt & pepper
- 1/2 cup chicken stock
- juice of 1 lemon
- thin slices of lemon ( 2 for each breast)
- seasoned flour
- In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.
- Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides Place on a plate in a warm oven to keep hot while cooking the rest of the chicken. Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce. Place on a plate, spoon sauce over top of the chicken and top with lemon slices.
- Season the flour with salt pepper and paprika