Chicken Piccata
This is a simple recipe exploding with flavor. Make sure the chicken pieces are thin enough they fully cook in the sauté pan. Pair this pan fried chicken your either pasta or rice and your favorite vegetable for a delicious dinner idea!
Ingredients
2 chicken breasts
1/4 cup flour
1 tbsp salt
1 tbsp black pepper
1/3 cup chicken stock
2 tbsp lemon juice
1/3 cup capers
1/3 cup freshly chopped parsley and chives
1 stick cold butter (8 tbsp), cut in to pieces
Vegetable oil as needed
Instructions
1
Heat a large saute pan on the stove and add enough oil to lightly coat the bottom of the pan.
2
Cut each chicken breast in half as if you were butterflying them. Now you should have 4 chicken breasts that are thin enough they should fully cook in the pan, 4 minutes each side.
3
Add the flour, salt and pepper to large bag as well as the chicken. Shake to coat the chicken. Remove the coated chicken from the bag, knocking off excess flour and place them in the hot saute pan.
4
Pan sear them for about 4 minutes on each side or until they are fully cooked to 165 degree’s internally in the thickest part of the meat.
5
Remove the cooked chicken from the pan and add the chicken stock, lemon juice and capers.
6
Deglaze the pan fully and then add the butter pieces. Swirl the butter in the pan incorporating it into the liquid. Once incorporated, remove from the heat.
7
Serve the chicken piccata with rice or pasta and your favorite vegetable. Spoon the butter sauce over top with a sprinkling of fresh chives and parsley. If desired, sprinkle some parmesan cheese over the top as well, enjoy!
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Chef BryanChicken Dinner IdeasChicken PiccataCooking with Chef BryanDinner IdeasEasy Dinner IdeasItalian ChickenKUTVKUTV2News
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