Ingredients:
- 4 skinless, boneless chicken breasts, halved crosswise
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons EVOO
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (approx 2 lemons)
- 1/4 cup drained capers, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley (Uhh... yeah... I totally forgot about this.)
- Season the chicken with the salt/pepper. Dredge the chicken in the flour to coat lightly.
- In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side (I did mine a bit longer because, as per usual, I forgot to pound it!). Using tongs, transfer the chicken to a plate.
- Add the broth, lemon juice, and capers to the same pan and bring to a boil, scraping up the bits from the bottom of the pan.
- Return the chicken and simmer until cooked through, about 5 minutes.
- Transfer the chicken to a platter, and whisk the 2 remaining tbsp's of butter into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve.
I'm making this tonight! I've been meaning to make chicken piccata ever since we had it from Super Suppers like a year ago, but never did. Your post inspired me! I hope mine comes out well.
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