Chicken Piccata is one of my favorites to order at restaurants. I just love the lemony flavor and capers mmmmm. So I decided to try to make it myself at home, it came out even better than the one I ordered from Cheesecake Factory over the weekend! I was very happy with the result so I wanted to share it with you all.
I got the recipe from Giada De Laurentiis and made a few changes to it. I added a splash more stock and half a garlic clove minced. I just realized I forgot to put in the parsley in the end but I guess it wasn’t missed… add it if you want.
- 2 skinless and boneless chicken breast, butterflied and then cut in half or use thin sliced
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock, or more if needed
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- 1/2 clove garlic, minced
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 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. 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 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock, garlic and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning and add more stock if it is too tart. 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. Pour sauce over chicken and garnish with parsley.
Serve with your favorite pasta and veggies. I served it with parmesan mashed potatoes, sometimes my German/Italian side comes out in my food. I can eat potatoes with every thing!
Let me know if you end up making this or any other recipes on my blog 🙂