Chicken Picata


This dish has the tang of lemon and capers yet the creaminess of butter and olive oil. Incredibly delicious.
 
 
Serve it with your favorite pasta.
 
 
Chicken Picata
 
Here are the Ingredients:
  • 2 skinless and boneless chicken breasts, butterflied and then cut in two
  • salt
  • black pepper
  • all-purpose flour
  • 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
Take butterflied chicken and season with salt and pepper. Dredge in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Add 2 pieces of chicken and cook for 3 minutes. Flip and cook other side for 3 minutes. Transfer to a plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Add the other 2 pieces of chicken and brown both sides 3 minutes per side. Remove pan from heat and add chicken to the plate. Add the lemon juice, stock and capers. Return to the heat and bring to boil stirring up brown bits from the pan for extra flavor. Taste and season if needed. Return all the chicken to the pan and simmer for 5 minutes. Place chicken on the platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over noodles.

 

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