Giada's Chicken Piccata
Filed under
Poultry
Servings: 4
Recipe courtesy Giada De Laurentiis.
Ingredients
- 2 Chicken breast, skinless, boneless, butterflied and cut in half
- Sea salt
- Black pepper, freshly ground
- Flour, all-purpose, for dredging
- 6 tbsp Unsalted butter
- 5 tbsp Olive oil, extra-virgin
- 1/3 cup Lemon juice, fresh
- 1/2 cup Chicken stock
- 1/4 cup Capers, brined, rinsed
- 1/3 cup Parsley, fresh, chopped
Directions
- Season the chicken with salt and pepper, dredge in flour and shake off the excess.
- In a large skillet over medium-high heat, melt 2 tablespoons butter with 3 tablespoons olive oil. When sizzling, cook 2 pieces of chicken 3 minutes per side, until browned. Transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 2 tablespoons oil, and the other 2 pieces.
- Off the heat, add the lemon juice, stock and capers. Return to the stove, bring to a boil, scraping up the brown bits, and check the seasoning.
- Return all the chicken and simmer 5 minutes. Move the chicken to a platter, whisk the remaining 2 tablespoons butter vigorously into the sauce, pour over the chicken and garnish with parsley.