Chicken Piccata

Food

Audio By Carbonatix

Chicken piccata

*serves 4-6

Ingredients:

• 3-4 skinless and boneless chicken breasts, butterflied so you have 6-8 thinner pieces
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6-8 tbsp unsalted butter, divided
• 6-8 tbsp olive oil
• 1 small shallot, minced
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

A few notes on making this:

• This takes a bit of labor to sauté each batch of chicken, but the bright lemony flavor and sauce are worth it.
• If you’d like, you can serve this on a bed of linguine. Just boil your pasta well the chicken cooks.

Directions:

• 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 3 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 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add another 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Repeat with final pieces of chicken, and cover with foil to keep warm.
• Into the pan add the minced shallot and heat for a minute until fragrant.
• Add lemon juice, stock and capers 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 and lemon slices.