Chicken Piccata

I can always tell if my family REALLY likes something I cook.  Well, for Munchkin…  That’s easy.  She is 18 months old, if she doesn’t throw it on the floor or stack it in a pile (at the furthest point away from her) she likes it.  Chad on the other hand is not quite so subtle (notice my sarcasm here).  With my darling husband, if he takes 3 bites of his food and asks you if there is more…  You hit the jackpot!!!

OK, confession time.  I am not a perfect home cook.  I have a few places that could use some improvement.  One of them would be to become a great chicken cook.  I have done fabulous seasoning the bird and always end up with dry chicken.  So, imagine my surprise when by the third bite, Chad was almost out of his seat trying to see the serving dishes on the counter and asking “Hey baby, is there any more”?  I must have been glowing like the north star.  I knew he LOVED it!

Well, I did too.  It is amazingly flavorful and moist.  I served this with delicious buttermilk mashed potatoes and Rosemary Roasted Onions I will definitely be making this again!!!

Recipe adapted from Giada De Laurentiis.

Chicken Piccata

3 boneless, skinless chicken breasts, butterflied and then cut in half

Sea Salt and freshly ground black pepper

All-purpose flour, for dredging

4 tablespoons unsalted butter

4 tablespoons extra virgin olive oil

1/2 cup fresh lemon juice

1/2 cup low sodium chicken broth

1/3 cup fresh parsley, chopped

Place a piece of cling wrap on your chicken cutting board and a piece of chicken on top.  Place another piece of cling wrap on top.  Using a mallet or rolling pin, pound meat down to about 1/4″.  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 2 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 1 more tablespoons butter and add another 1 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.  Melt 1 more tablespoons butter and add another 1 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 and broth. 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. Pour sauce over chicken and garnish with parsley.

Click here for a printable version of this recipe – The Slow Roasted Italian.com

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