Chicken Piccata

I love to make this recipe when entertaining and it always gets a “Wow!” from friends and family. Here’s the culinary trick, timing! Lemon juice and chicken broth are simmered together before whisking in rich butter off the heat to emulsify or thicken the sauce just before serving. We found that 2½ tablespoons of butter was enough to thicken the liquid and make this sauce delicious. I usually serve it over pasta or on a bed of sautéed spinach.

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Chicken Piccata

Prep Time
15 mins

Cook Time
20 mins

Serves
4

INGREDIENTS

4 (6-ounce) boneless, skinless chicken breasts, pounded thin

Salt and pepper

1/2 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons finely diced red onion

1/2 cup chicken stock

Juice of 1 large lemon

2 tablespoons capers, drained

2 1/2 tablespoons butter

2 tablespoons chopped fresh parsley

DIRECTIONS

Season both sides of the chicken breasts with salt and pepper. Place the flour on a wide plate, adding a pinch of salt and pepper.

Dredge the chicken in the seasoned flour, pressing down to coat on all sides before shaking off any excess.

Add olive oil to a large skillet over medium-high heat, and heat until oil thins and coats the skillet.

Place the dredged chicken into the skillet, and cook for 4–5 minutes on each side, until browned. Remove the skillet from the heat, and transfer the chicken to a plate.

Add the red onion to the skillet, and return to the heat, just until sizzling. Deglaze the pan with chicken stock and lemon juice, scraping any browned chicken from the bottom. Bring the sauce to a simmer, and let reduce to about half.

Add the capers to the sauce before returning the chicken to the pan to cook for an additional 2 minutes.

Remove the skillet from the heat, and stir in butter to thicken the sauce. Serve garnished with chopped fresh parsley.