How can you not love a hubby who not only makes you dinner occasionally, but chooses recipes like Chicken Piccata? Now, I will tell you all that I “secretly” think he went a little overboard with the parsley on top and though you can’t see it there is actually the sauce all over it too. Oh! And did I mention he also took the picture so I wouldn’t have to worry about it?! Love him.
Ok enough about hubs, on to the chicken! This was seriously so so yummy. I am a huge fan of the crunchy little bits from the pan. So yum. Oh and also the lemon with the salty capers… mmmmmmmm. I hope you all try this out because I seriously devoured it.
Way to go hubby!!!
What Does Piccata Mean?
Piccata is a preparation of meat or fish.
The food is sliced, sautéed, and served in a sauce.
Does Sea Salt Taste Different Than Table Salt?
The main differences in salts is in the texture.
Sea salt has larger, flakier crystals and what you “taste” is the crunchiness of the salt texture not its flavor.
What Are Capers?
Capers are the flower bud of the the caper bush and are used for flavoring.
Capers are native to the Mediterranean region.
Capers are usually pickled or salted.
Recipe by Giada
- 2 chicken breasts, skinless and boneless, butterflied and then cut in half
- sea salt and freshly ground black pepper
- all-purpose flour, for dredging
- 6 tablespoons butter, unsalted
- 5 tablespoons olive oil, extra-virgin
- 1/3 cup lemon juice, fresh
- 1/2 cup chicken stock
- 1/4 cup capers, rined, rinsed
- 1/3 cup parsley, fresh, 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 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.