Oh, Giada. You know how I feel about you. But, you also know how I feel about your lasagna. I have a similar love affair with your chicken piccata. I love the buttery, lemony, salty aspects of chicken piccata. Know what I don’t love? Capers. So when I eat chicken piccata, I just push the capers to the side. In my mind, they’re just there to make it look pretty.
When I asked my husband what he wanted for dinner on Sunday night, he said chicken piccata. So I sent him out to buy capers, which proved to be a more challenging task than I had anticipated (this is what happens when one’s husband has zero familiarity with the layout of the grocery store). Don’t even get me started on what happened when he discovered there are different varieties of capers.
I didn’t make this on Sunday night. And then on Monday night I decided to make chocolate chip cookies instead of dinner. So Tuesday night dinner it is (promise!).
I generally serve my chicken piccata with parmesan orzo (orzo with butter, parmesan, and parsley) and a green veggie.
Chicken Piccata
Ingredients
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- 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
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
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 the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove 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.
Esurience 