Chicken Piccata

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Happy Monday to you, I hope you had a delightful weekend. Hopefully your Monday was more than just you know, Monday. Remember coffee will always help turn that frown upside down, maybe I should just do a blog about coffee.

Well, if you wondering what to make for dinner tonight or for tomorrow, I’ve got just the ticket and total out the door time cost is only 40 minutes, you’ll love that New Food Smell of this baby. If this meal was a car, I’m thinking an Italian Maserati, its super fast, super smooth ride down your tum, its simple but classic lines, and very easy on the eyes!

The breaded breast browning in olive oil and butter gets a lovely coating of lemon and capers sauce so rich, a bit salty from the capers and cleansing of lemon to complete the indulegence.

It’s definitely EJlicious and one that you’ll want to make again. You could also use the exact same recipe except substitute chicken for fish, like a tilapia, very nice.

Thank you so much for reading and have a great week!

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.

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