Chicken Piccata

I LOVE it when a meal prepared at home turns out as good, if not better than one from a restaurant!  This was one of those meals.  It was absolutely out of this world!  I can’t believe I have never made this dish at home before.  I’ll be sure to add it to our regular rotation.

Also, the stunning presentation would make a great impression on dinner guests.  It is ready in about 30 minutes, so it is also perfect for weeknights!  My changes are in italics.

Chicken Piccata

{source:  adapted from Giada De Laurentiis}

serves 4-5


2 skinless and boneless chicken breasts, butterflied and then cut in half {I used 3 chicken breasts}

salt and pepper

all-purpose flour for dredging {about 1/2 cup}

6 tablespoons butter {I think I only used 4 tablespoons}

5 tablespoons olive oil {I only used 3 tablespoons}

1/3 cup fresh lemon juice

1/2 cup chicken stock {I used 1/3 cup}

1/4 cup capers, rinsed {I used 2 tablespoons}

fresh parsley for garnish

lemon zest from 1 or 2 whole lemons for garnish

cooked pasta – I used thin spaghetti


Boil water and cook pasta as directed.

Meanwhile, place flour in shallow dish {pie plate}.  Season both sides of the chicken with salt and pepper.  Dredge chicken in flour and shake off excess.

In a large skillet {cast iron} over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.  When butter and oil start to sizzle, add 3 pieces of chicken and cook for about 4 minutes.  When the first side is brown, flip and cook for about 4 more minutes or until done.  Remove chicken to a plate and cover with foil.   If necessary, melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil to the frying pan {I just added 1 tablespoon butter at this point}.  Cook the other pieces of chicken in the same manner as before.

Remove the pan from heat and place the just cooked chicken on the plate with others, recover with foil.  {Do not remove fat from pan.}  Into the pan, add lemon juice, stock and capers.  Return the pan to the stove and bring to a boil, scraping up brown bits from pan.  Check for seasoning.

Continue to simmer for 5 minutes to thicken.  Add 1 or 2 tablespoons of butter to sauce and whisk vigorously.  Add the chicken back to the pan to coat with sauce.

Have the cooked and drained pasta on a large serving platter or in a large bowl.  Immediately pour the sauce and chicken over the pasta.  Garnish with parsley and lemon zest.


1 Comment (+add yours?)

  1. Trackback: Chicken Piccata, Take 2 « EASY AS PIE!

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