Chicken Piccata

 

 

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!!!

Chicken Piccata

Chicken Piccata

Ingredients:

Recipe by Giada

  • 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:

  1. Season chicken with salt and pepper.
  2. Dredge chicken in flour and shake off excess.
  3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
  5. When chicken is browned, flip and cook other side for 3 minutes.
  6. Remove and transfer to plate.
  7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
  8. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
  9. Remove pan from heat and add chicken to the plate.
  10. Into the pan add the lemon juice, stock and capers.
  11. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
  12. Check for seasoning.
  13. Return all the chicken to the pan and simmer for 5 minutes.
  14. Remove chicken to platter.
  15. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  16. Pour sauce over chicken and garnish with parsley.

Nutrition Information

Yield: , Serving Size: 1 recipe

  • Amount Per Serving:
  • Calories: 1877 Calories
  • Total Fat: 170.8g
  • Cholesterol: 409.5mg
  • Carbohydrates: 12.5g
  • Fiber: 1.8g
  • Sugar: 4.3g
  • Protein: 77.8g
All images and text ©Carrian Cheney for Oh Sweet Basil.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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7 comments on “Chicken Piccata”

  1. This really answered my problem, thank you!

  2. I simply want to tell you that I am just all new to blogs and actually liked you’re web-site. Probably I’m likely to bookmark your blog post . You surely have wonderful articles. Regards for sharing with us your webpage.

  3. Made this dish a few nights ago, turned out really good! I will be making this again for sure. Thank you for posting it.
    http://tasteeveryseason.blogspot.com/

  4. WOW, will you look at all that parsley!!LOL ..MEN! lol

  5. Good job Cade. Looks delicious. When my husband makes me dinner it's pizza. lol. We'll have to try this sometime.

  6. What a great hubby you have. Looks like he did an awesome job. YUMMY!

  7. I'm a huge chicken piccata fan. Yours sounds great!