Chicken Piccata Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 large Chicken Breasts- Butterflied and Cut (or you can use 8 chicken cutlets)
  • 11 Tablespoons Salted Butter
  • 7 Tablespoons Extra Virgin Olive Oil
  • ⅔ Cup Fresh Lemon Juice (about the juice of two large lemons)
  • 1¼ Cup Chicken Stock
  • ½ Cup Capers (roughly one 3.5oz jar)
  • ⅔ Cup Fresh Parsley- chopped (optional)
  • Flour (roughly 1-2 cups as needed for dredging chicken)
  • Salt, Pepper, Garlic Powder (to taste)
Instructions
  1. Place flour onto large dinner plate. Set aside.
  2. Take your 4 chicken breasts and butterfly them and cut in half. This will make 8 chicken cutlets. (If you bought cutlets then skip this step.)
  3. Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste). Around these parts we LOVE salt, pepper, and garlic powder- we use LOTS- and yes the pepper matters to us. You can taste the difference!
  4. Place 4 Tablespoons of butter and 4 Tablespoons of olive oil into a pan. {we use this one}. Heat on medium-high heat.
  5. While butter and olive oil are heating up, lightly dredge each chicken cutlet in the flour. Shake of excess flour and set aside.
  6. Place 4 chicken cutlets into the pan. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. (Chicken does NOT have to be cooked all the way through at this point- you will be putting it back into the pan.)
  7. Add 3 Tablespoons of butter and 3 Tablespoons of olive oil to the pan.
  8. When heated, add the remaining 4 chicken cutlets. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. (Chicken does NOT have to be cooked all the way through at this point- you will be putting it back into the pan.)
  9. Now remove your pan from the heat. Stop trying to taste the sauce- you will BURN your tongue. Been there- done that 1,000 times over.
  10. Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk like it's going out of style, baby! You want to scrape up all those yummy-scrumptious-brown bits from the bottom of the pan.
  11. At this point you MAY taste test your AMAZING sauce, but be careful- you may be tempted to Eat. It. All. Not like I've sat over the stove and slowly slurped (unlady-like-and-all) all of it up. AHEM. Seriously. It's THAT good. Add salt, pepper, garlic powder- to taste.
  12. Now, add remaining 4 Tablespoons of butter to the pan. DO NOT SKIP THIS STEP. If you thought the sauce tasted like heaven in step 11- just wait, baby! I promise this will make your dress fly up!
  13. Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Try not to stand over the pan sneaking bites of chicken/sauce like you stood by your window trying to sneak out in high school. Not like I did that either- I'm just sayin'- patience people!
  14. And FINALLY! Serve. If you are using parsley add now. You can serve by itself with sides like Mama's Soy Sauce Broccoli and potatoes, or serve over whole wheat pasta. We like to put a serving of pasta on the plate, top with cutlet, sauce & capers, and serve with a veggie.
Nutrition Information
Serving size: 1
Recipe by The Easy Homestead at https://www.theeasyhomestead.com/chicken-piccata-recipe/