Traditional & Simple Chicken Piccata Recipe
- 2 boneless chicken breast butterflied & then cut again thinner… You could use cutlets
- Salt & pepper, to your taste
- 6 tbsp of unsealed butter
- 5 tbsp olive oil
- 1/2 cup chicken broth or stock
- 1/4 cup capers, rinsed thoroughly
- Freshly squeezed large lemon, you need all of the juice from the lemon. Close to 1/3 cup
- Small amount of chopped parsley, for garnish
- Clean chicken after cutting (see above for cut), then season it with salt and pepper
- Place chicken into flour and fully cover chicken, shaking off excess
- In large skillet over medium heat, melt 2 tbsp of butter with 3 tbsp of the oil.
- As soon as butter starts to sizzle, place half of your chicken in skillet for 3-4 minutes. When chicken is browned, turn and cook for another 3 minutes. Transfer to plate.
- Now melt 2 tbsp of butter with 2 tbsp of oil, leaving the original also.
- As soon as butter is ready, add remaining chicken in to cook both sides again, as you did before. Transfer to plate.
- Remove pan from heat and add your stock/broth, capers, and lemon juice.
- Return pan to heat and bring to boil, scraping bits from your skillet for yummy flavors.
- Return chicken to skillet and simmer for 5 minutes
- Remove chicken, and add 2 tbsp of butter to your sauce and whisk.
- Pour sauce over chicken, garnish with parsley.
Enjoy your Traditional Italian Chicken Piccata!