I’ve been cooking a lot. And while hubby doesn’t mind eating the same thing every day, I do. I asked him one night what kind of chicken we should have tomorrow. He responded chicken piccata. Great idea! I LOVE chicken piccata! It’s simple and comforting AND we have all the ingredients. Perfect. I’ll get right on it to find an amazing recipe.
Cut to chicken piccata night, hubby asks what I’m making. Chicken piccata. He throws me a look of bewilderment. Turns out, he had no idea what chicken piccata was, he heard it somewhere and liked the way it sounded. Well, I made it anyway and posted it on my stories on the ‘gram. Soooo many of you responded with a want for this recipe. I guess simple, comfort and familiarity is what we’re all going after these days. I’m happy to share.
I tweaked the fabulous Giada De Laurentiis’s delicious recipe to suit my needs. I like recipes that feed more people so it’s handy when we get to entertain again. I also like recipes that make more food so there’s guaranteed leftovers. Repurposed leftovers make great lunches. Enjoy!
4 skinless and boneless chicken breasts (2lbs), butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
4 oz unsalted butter (one stick)
6 tablespoons extra-virgin olive oil
1 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
Melt 2 tablespoons of butter with 2 tablespoons olive oil in a large skillet over medium high heat. When butter and oil start to sizzle, add 3 pieces of chicken and cook for 3 minutes. (If only two pieces of chicken fit, it’s okay. Make sure to save 2 tablespoons of butter for step three.) 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 another 3 pieces of chicken and brown both sides in same manner. Repeat with the rest of the chicken. Remove pan from heat and add chicken to the plate.
Into the pan-add lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. 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.
If only salted butter is available, salt the chicken sparingly in step one or not at all.
Serve with rice or with linguine (or other pasta) and a side of vegetables for balanced nutrition…and dessert. Dessert is very important.
Leftover chicken can be cut up and served warm or cold on any salad base.
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