Simple Chicken Piccata

Name: Simple Chicken Piccata
Ingredients: 2 Tablespoons Unsalted Butter; 2 Tablespoons Olive Oil; 2 whole Chicken Breasts, Cut In Half Horizontally And Pounded To An Even Thickness; 1/4 cups All-purpose Flour; 1 cup Chicken Stock; 1 cup White Wine (or Substitute More Chicken Stock); Juice Of 1 Lemon; 1 teaspoon Capers, Drained; 1 Tablespoon Unsalted Butter; Salt And Pepper, to taste; 1 whole Lemon, Sliced; 2 Tablespoons Chopped Fresh Parsley

12 ingredients

10 steps

Ingredients

2 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
2 whole Chicken Breasts, Cut In Half Horizontally And Pounded To An Even Thickness
1/4 cups All-purpose Flour
1 cup Chicken Stock
1 cup White Wine (or Substitute More Chicken Stock)
Juice Of 1 Lemon
1 teaspoon Capers, Drained
1 Tablespoon Unsalted Butter
Salt And Pepper, to taste
1 whole Lemon, Sliced
2 Tablespoons Chopped Fresh Parsley

Directions

1

Dredge the chicken in flour; set aside.
2

Heat the butter and olive oil in a very large skillet.
3

Saute the chicken in the butter and oil until browned on both sides; remove from pan.
4

Add chicken stock and white wine to the butter and oil that remains in the pan; stirring to dissolve all the browned bits.
5

Skim away any solids that dont dissolve if desired.
6

Add the lemon juice and capers; reduce by half, stirring occasionally.
7

Season reduced pan sauce with salt and pepper if needed and whisk in remaining tablespoon of butter.
8

Return chicken to skillet and baste with pan sauce to gently reheat chicken.
9

Garnish with sliced lemons and chopped fresh parsley.
10

Note: The recipe makes a lot of pan sauce which is wonderful served over rice or sopped up with crusty bread.