Classic Chicken Piccata

Classic chicken piccata one of everyone’s go to comfort chicken recipe. Whenever I want a 20 minute meal and don’t want to spend all day in the kitchen this is the one recipe I go to time and time again. The great thing about this is that you can add a few different ingredients each time to make it a little more interesting. You can add tomatoes, olives, artichokes, and any other mediterranean ingredients I didn’t mention. Quick, easy, and delicious! That is what this recipe is all about. If ain’t broke don’t fix it, sometimes stay with the classics and don’t change them. They are a classic for a reason, because they work and they are delicious. Here is the recipe for classic chicken piccata.

Recipe Instructions

3-4 chicken breasts butterflied and pounded

1 1/2 cups of flour

8 tbsp of olive oil

1 stick of butter

1/4 onion sliced

1 lemon juiced and zested

1/4 cup of white wine (if you have it)

1 1/2 cups of chicken stock

1/4 cup of capers with some of the juice

2 cloves of garlic minced

2 tbsp of parsley and basil chopped

Recipe Instructions

Take your chicken breast and butterfly them on a cutting board (cut them in half horizontally). Place a few long pieces of plastic wrap flat on your countertop. Place the butterflied chicken on top of the plastic wrap with a little space in between each one. Then place a few more long pieces of plastic wrap on top of the chicken (this makes clean up easy and less contamination). Take a meat tenderizer mallet and pound the meat with medium force. Once the chicken has been pounded. Season both sides with salt and pepper. Take 1 1/2 cups of flour and place in a bowl. Lightly dredge the chicken in the flour and place on a plate. Continue until all the chicken is floured. Throw away plastic. Now in batches unless you have a huge sauté pan add 6 tbsp of olive oil with 2 tbsp of butter. Place 3-4 pieces or as many as you can fit in the pan. Cook the chicken for 2-3 minutes on each side. Take out and place on the plate. Continue the same process until you have all chicken done.

Then add to your pan 2 tbsp of olive oil with sliced onion and 2 cloves of minced garlic. Cook for 1 minute then add 1/4 cup of white wine (if you have it) let it cook for 30 seconds then add 1 1/2 cups of chicken stock. Add 1/4 cup of capers, 1 lemon juice (and zested ). Add the chicken back into the pan and cook for 3-4 minutes while the broth reduces. Finish with the remaining butter (the butter and flour from the chicken should help thicken the sauce slightly) and fresh chopped parsley and/or basil. Season the sauce with a little salt and pepper. Serve and enjoy!!