4 boneless, skinless chicken breasts, halved crosswise to create cutlets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
All-purpose flour for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/3 cup fresh lemon juice
1/4 cup drained capers, rinsed
1. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. In large sauté pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
2. Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken and serve.
This recipe is from Giada De Laurentiis’s Everyday Italian. I think she’s a great cook and I’ve enjoyed every recipe of hers that I’ve tried. Chicken Piccata is a dish I tried to make early on in the days of my adult life and it turned out horribly. It’s important to do a thorough job of draining and rinsing those capers! Don’t skip that step.
It’s easy to add things to this dish. I’m a fan of mushrooms and artichoke hearts. It’s also great to double the sauce components and serve it over pasta such as angel hair.
Shown here with Lemon Screws.