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Recipe : Entry # 6364
Rena' Smith
Recipe Title
Chicken Piccata
Recipe Theme
Main Dishes
Tallapoosa River EC
4 skinless boneless chicken breasts, butterflied and cut in half
flour for dredging
salt and pepper
6 T unsalted butter
6 T Extra Virgin Olive Oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped, for garnish (optional)
Salt and pepper each piece of chicken before dredging in flour. On medium heat fry the chicken in 4 T of butter and 6 T of oil, 3 minutes per side. Set fried chicken aside on a plate. Add lemon juice, chicken stock, and capers to the pan of chicken drippings and bring to a boil. Return chicken to the pan and simmer 5 minutes. Place chicken on a platter. Add remaining butter to the sauce in the pan and whisk until butter is melted. Pour sauce over chicken. Garnish with parsley, if desired.