Cooking with Kelly: Chicken Piccata

This week's new recipe that I did: Chicken Piccata

I've actually cooked Chicken Piccata before...but it's been a great long while.  I'm not sure how I forgot about this one!  It's super easy and fast, plus everyone loves it!  Their are so many chicken piccata recipes out there...but I have found that Giada De Laurentiis (don't you just love her) from the Food Network makes a pretty darn good one!

Photo and recipe courtesy of Food Network.

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 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

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

______________________________________________________________________________________

When I cook I don't always follow a recipe exactly...I do a bit of tweaking here and there...and I don't always measure perfectly.  So I'm pretty sure I used about half the butter (give or take) she called for.  I didn't want it to be too rich.

Enjoy!