Chicken Piccata

About 10 months ago I began this blog to share my recipes with my daughter, Gina.  I wanted to give her the basic, classic recipes she could “go to” when her busy life consumes her days and nights.  Quick, familiar recipes that she can expand upon, be creative with and satisfy herself with healthy, good food.  I know her freezer is always stocked with boneless chicken breasts until of course; the freezer door is accidentally left open when she and her roommate leave for a weekend….lesson learned.

I previously posted Chicken Francese and here now is Chicken Piccata.  Gina is not a lemon lover, but maybe her taste will change as time goes on; in the meantime, just use a little.  The quick sauté cooking and lemony sauce makes this chicken so fork tender, lovely to present and yummy to eat.

Chicken Piccata

serves 4

4 boneless chicken breasts, pounded to 1/4 inch thickness

Kosher salt and pepper

1/4 cup flour

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup chicken broth

2 tablespoons rinsed capers

Juice from one lemon juice

1 tablespoon chopped fresh parsley

Combine the flour with the salt and pepper.  Lightly coat each chicken breast in flour.   In a large skillet, melt 1 tablespoon butter with the olive oil.  When oil is hot, add the chicken breasts; do not crowd in the pan to allow for a nice browning.  Sauté for 3 minutes or until chicken is browned and easily turned.  Continue to sauté on the other side for about 3 minutes and then remove chicken to a serving platter.  Pour broth in the skillet and cook over high heat scraping bottom until liquid is slightly reduced and thicken.  Add in lemon juice, capers, parsley.  Remove from the heat and swirl in the remaining 1 tablespoon of butter.  Pour sauce over chicken and serve immediately.

14 thoughts on “Chicken Piccata

  1. Oh no! The fridge door was open all weekend?! Oops! That’s an expensive grocery trip. This chicken looks fantastic. I know my kids would be a fan of this one, as would I!

  2. Such a classic, I leave my fridge door open all the time. No, no, I mean the recipe is a classic. I usually have lemon juice on hand, but haven’t lately. This is a reminder I need to make limoncello so I have extra lemon juice!

  3. I think that has happened to most of us, leaving freezer door open. We have a fridge/freezer in our garage and in the summertime the kids forget to close the freezer (where we keep the popsicles and frozen treats) and then the frozen foods thaw out esp in the summer time.
    Anyhow, this is one of my favorites dishes and I was hoping to make this next week for dinner! I love lemon and add it to everything! Yum. 🙂

  4. Oh no..the entire weekend?! WOW! I don’t know if I’ve ever left it open for longer than a minute. I hope not. :))

    The chicken piccata sounds so good… simple yet delicious! I would use more lemon! 😉

  5. This looks like my kind of food! Better not show my wife though – I made her chicken in a tangy lemon sauce one day and she mocks me mercilessly about it being my “worst dish ever made” – even though it was delicious 🙁

  6. This Gina is a lemon lover 🙂 Love chicken piccata and love that you kept the capers in the recipe. So many places leave them out and those salty bites are my favorite part of the dish 🙂

    1. I did keep the capers in the recipe as I love capers too, but my son doesn’t and the pic I took was the serving for him and I realized too late that I wasn’t posting a pic with capers!!

  7. you just made chicken picatta jump up a whole other level in my book. fresh and simple and delicious. Wow, your pictures make my mouth drool. This recipe sounds amazing and I am making it soon.

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