Chicken Piccata
Ingredients
- 4 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
- 2 (6-ounce) boneless skinless chicken breasts, butterflied, pounded, cut in half
- Salt and ground black pepper
- 1/4 cup all-purpose flour
- Juice of 2 lemons (about 1/3 cup)
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 1/4 cup brined capers, drained and rinsed
- 1/4 cup chopped fresh parsley, to garnish
Instructions
- Place large saute pan over medium-high heat with 2 tablespoons of olive oil and 2 tablespoons of butter.
- While the pan is heating up, season the chicken liberally with salt and pepper and dredge both sides in flour, gently shaking off the excess.
- Working in batches, salute two pieces of chicken at a time until golden brown (about 3 minutes per side).
- Remove the chicken and place on a plate or sheet pan and reserve.
- Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
- Cook the remaining two pieces of chicken and reserve with the first batch.
- When all of the chicken has been browned, remove the pan from the heat and add in the lemon juice, white wine, stock and capers.
- Return the pan to the heat and bring the liquid to a boil.
- Add the reserved chicken back to the pan and cook until the sauce has reduced by half (about 5 minutes)
- To serve, divide the chicken between serving plates.
- Whisk the remaining 2 tablespoons of butter into the pan just until combined and adjust seasoning as necessary.
- Pour the sauce over the chicken and garnish with parsley.