Chicken Piccata is one of those dishes that delivers great flavour and presentation in very little time. This makes it perfect for a quick weekday meal anytime.
This recipe is my go-to recipe for this dish and is based on a recipe from Giada DeLaurentis. Serve this over angel hair pasta or rice, with a side of steamed spinach or grilled asparagus for a truly elegant meal (that they won’t believe only took a few minutes to make!).
(If you don’t like capers, just leave them out. That’s what I do. I left them in the recipe though since it’s the classic way to cook it).
Summary: This is my favourite 15 minute meal. The preparation is simple but the flavours are delicious. I like this with a side of rice and a vegetable.
- 2 skinless and boneless chicken breasts, butterflied, cut in half and pounded thin.
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 5 Tbsp. unsalted butter (divided)
- 4 Tbsp. extra-virgin olive oil (divided)
- 1/4 – 1/3 cup fresh lemon juice (depending on how lemony you like it)
- 1/2 cup chicken stock (or 1/4 cup stock and 1/4 cup white wine)
- (Optional) 2 or 3 thin lemon slices
- (Optional)1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- Prepare chicken by cutting in half lengthwise and then cutting each of those pieces in half again, side-to-side. Pound each piece thin. Season with salt and pepper then dredge in flour. Shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 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 chicken 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 same pan, add the lemon juice, stock and capers and lemon slices, if using. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour. Check for seasoning and add additional salt and pepper (or lemon juice). Return all the chicken to the pan and simmer for 5 minutes.
- Remove chicken to platter. Add remaining 1 Tbsp,. of butter to the sauce. Pour sauce over chicken and garnish with parsley.
Prep time: 5 min | Cook time: 10 min | Total time: 15 min
Number of servings (yield): 4
Adapted from a Giada DeLaurentis recipe | Photo