Traditional & Simple Chicken Piccata Recipe

Ingredients

• 2 boneless chicken breast butterflied & then cut again thinner… You could use cutlets
• Salt & pepper, to your taste
• Flour
• 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

Preparation

• 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!