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Giada's Chicken Piccata

***This dish is not only pretty...it is delicious! It had been awhile since I've made one of Giada's recipes, so I thought I'd give this one a go. I've been wanting to try capers...I'd never had them before making this. I was worried that Brad wouldn't like them, but this actually turned out to be one of his favorite meals! I'll no doubt be making this one again.


After reading the reviews on http://www.foodnetwork.com/, I found that a number of people thought the 1/3 cup lemon juice was too much. I only used the juice of 1 medium lemon...I'm not sure how that compares to 1/3 cup, but it turned out perfect! It had a mild, lemony (is that a word?) taste without being over-powering.***

In the skillet...



Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


Source: Giada De Laurentiis - http://www.foodnetwork.com/
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Comments

Liz said…
I tried this recipe but thought it was just ok. A reader told me I should try flattening my chicken next time, like you did. The photo looks delicious! You've inspired me to give it another try :)
June 25, 2008 at 5:00 PM
Anonymous said…
This looks great! The sauce especially looks delicious. My favorite recipe for chicken piccata so far is from Cooking Light -- "Chicken Piccata with Capers"-- but might have to give this one a try. I like serving this dish with large caper berries and lemon slices on the side to add some color, too.
October 3, 2008 at 6:07 PM
Anonymous said…
I love this recipe. It is so easy, as advertised and very tasty. I addes sun-dried tomatos and abit of garlic the second time I prepared it and it was a nice addition but not necessary. Simple can be delious!
--
October 24, 2018 at 4:47 PM
Miss Joan said…
I make this regularly. Elegant and delicious. I add white wine to sauce and deglaze. I put browned chicken in a warm covered dish as I cook it and pour the finished sauce over the chicken. I let it sit while I cook vermicelli. Serve with green veggie or a small side salad. Delicious.
March 11, 2021 at 1:06 PM
Celeste said…
Miss Joan - So happy to hear it's one of your favorites!
March 18, 2021 at 3:42 PM
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