Easy Chicken Piccata

Today I’m going to share one of my go-to, fail-safe dinner plans.  I love this simple chicken piccata for its rich flavor (butter, oil and a dab of flour can’t be all) its speedy preparation, and the smile it puts on my husband’s face when he has his first bite.

Chicken Piccata (adapted from Giada De Laurentiis)

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • 1/4 cup 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

Season chicken with salt and pepper. Dredge chicken lightly in flour.

In a skillet over medium high heat, melt 2 tablespoons of butter into 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 – 5 minutes. When chicken is browned, flip and cook other side for 3 minutes. I always leave mine on just a bit longer to get it really brown…to me that’s the best part!  When browned on both sides, remove chicken from pan and transfer to a plate.

Into the pan add the lemon juice and chicken stock. (if you have them, you can also add capers, traditional chicken piccata has them, but we never have them on hand, so I skip…)  Bring to boil, scraping up the yummy brown bits from the pan for extra flavor. Add salt and pepper to taste.  Return all the chicken to the pan and simmer for 5 minutes. Return chicken to plate and set aside.

Now, the good part. Add remaining 2 tablespoons butter to sauce and whisk, whisk, whisk. When thickened, pour sauce over chicken and serve.  I like to serve this with a simple green veggie and a salad.  And probably a glass of red wine…

xoxo, jill.

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