Chicken Piccata

Have you ever just needed a go-to recipe? One that can be concocted of mainly pantry staples for when you are in a funk and don’t know what to fix or unexpected guests drop by? If any of this applies to you then you need this chicken piccata recipe. There are lots of versions of chicken piccata, some recipes call for white wine, some for crème fraiche, some for pasta, etc etc. Over the years, I have tried many different versions, and most have been at least good, many excellent. However time and time again I fall back on this recipe, because it is so basic and easy to perfect but also packs a ton of flavor. This recipe also gets a plus from me for using chicken stock instead of white wine, the chicken stock being easier to have on hand at all times (wine in general doesn’t last long in this house. I like to think of our house not as a cellar but more of a tasting room environment!) Chicken Piccata makes a wonderful meal anytime, but is also fancy and tasty enough to serve to guests, expected or unexpected! My absolute favorite way to serve this is with creamy mashed potatoes. You just can’t go wrong with the combination of butter, capers, and lemon…yum!

This recipe is adapted from Everyday Italian by Giada De Laurentiis

Chicken Piccata
Serves 4

4 Boneless, skinless chicken breasts
1 Cup All-Purpose flour
½ Teaspoon salt (Sea or Kosher)
½ Teaspoon pepper
4 Tablespoons unsalted butter , divided
2 Tablespoons olive oil
½ Cup chicken broth (the fat-free, reduced sodium kind)
3 Heaping tablespoons capers
Juice of 2 average size lemons
3 Tablespoons Italian parsley, chopped

Season the chicken with salt & pepper on each side. Dredge the chicken in flour to lightly coat, shaking off any excess. In a large pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. (Melting equal parts butter and oil is the best way to sauté most things, meats, fish, vegetables, etc!) Add the chicken to pan and cook until brown, about 3 minutes per side. Transfer just the chicken to a plate. (Not the sauce!)

Add the lemon juice, broth, and capers to the pan. Bring the sauce to a boil, scraping up all the brown bits. (Brown bits = flavor!) Put the chicken back in the pan and simmer until cooked through about 5 more minutes. Using tongs, transfer the chicken to a serving platter. Add the remaining 2 tablespoons of butter to the sauce, let melt, about 1 minute. Add chopped parsley. Pour sauce over the chicken and serve immediately!