Chicken Piccata

12 ingredients
9 steps

Ingredients

  • 4 boneless and skinless chicken breasts, cut in half lengthwise into 8 flat, even pieces
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 tablespoon paprika
  • 1/2 cup plus 2 tablespoons lemon juice
  • 1/4 cup chicken or beef stock
  • 4 tablespoons capers, drained, or rinsed if salted
  • 1 lemon, sliced into 1/6-inch rounds
  • 3 whole radicchio Treviso (the long one)
  • 2 cups shaved Parmesan cheese
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1
    Place each chicken piece between two sheets of plastic wrap and pound, using a meat mallet, to a thickness of about 1/4-inch.
  2. 2
    Heat 1 tablespoon of the butter and the olive oil in a saute pan over medium heat.
  3. 3
    Season the chicken on both sides with salt, pepper, and paprika.
  4. 4
    Cook in the olive oil until nicely browned on both sides.
  5. 5
    Add the 1/2 cup of lemon juice, the stock, the capers, the rest of the butter and the lemon slices.
  6. 6
    Reduce until the sauce is thick and velvety.
  7. 7
    Turn off the heat.
  8. 8
    Julienne the radicchio and toss it in a bowl with the 2 tablespoons of lemon juice, the Parmesan and the extra-virgin olive oil, plus a pinch of salt and pepper.
  9. 9
    Serve the chicken with the radicchio on top.

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