Chicken Piccata
Filed under
Poultry
Servings: 4
Ingredients
- 4 Chicken breast, boneless, skinless halves, about 6 ounces each
- 1/2 cup Flour, all-purpose
- 1 1/2 tsp Kosher salt, plus more to taste
- 1/2 tsp Black pepper, freshly ground, plus more to taste
- 3 tbsp Olive oil, extra-virgin
- 1 1/2 cup Chicken stock, preferably homemade
- 2 tbsp Lemon juice, fresh
- 2 tbsp Unsalted butter, cut into small pieces
- 1 tbsp Capers, drained, rinsed and chopped
- Lemon, thin slices, for garnish
- Parsley, fresh leaves, chopped, for garnish
Directions
- Sprinkle a little water on a large sheet of plastic wrap, lay 2 breast halves on it and sprinkle again. Cover with more plastic and pound to about 1/4 inch thick. Repeat with the other 2.
- Mix the flour, salt and pepper in a pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. In 2 batches, coat the chicken in the flour, shake off the excess and cook until lightly browned and cooked through, 3 to 4 minutes per side. Cover loosely with foil.
- Pour off the fat. Add the stock and lemon juice, bring to a boil over high heat, scraping up the browned bits, and simmer 3 minutes.
- Return the chicken and simmer, turning often, until warmed through and the sauce thickens, about 2 minutes. Add the butter and capers, season and heat just until the butter melts.
- Serve on warm plates with a spoonful of sauce, topped with lemon slices and parsley.