I made chicken piccata for dinner last night and I remembered why it is one of my favorite dinners to make. It’s fairly easy to have all the ingredients prepped and ready to go, and then make it in 10-15 minutes once it’s dinner time. The flavor in the sauce is incredible! I like to serve it with egg noodles and roasted asparagus on one large platter. We could have eaten it all last night, but I saved some leftovers for my lunch today.
- 1 lb chicken tenderloins (or slice up a large chicken breast into thick strips)
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken stock
- ¼ cup brined capers, drained
- ¼ cup dry white wine (may be omitted)
- 2-3 tablespoons fresh parsley, chopped
- 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 1 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
- Add the lemon juice, stock, capers, and white wine to the pain. Return to stove and bring to boil, scraping up brown bits from the pan. 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 until melted and incorporated. Pour sauce over chicken and garnish with parsley. Serve with egg noodles on the same platter to soak up some of the excess sauce.
Source: Adapted from Giada De Laurentiis