Chicken cooked in a sauce of lemon, parsley and butter. And, in my interpretation, a few other ingredients. Yesterday was a snowy winter day and even though we weren’t snowed in, today was a great stay at home day watching cooking shows and HGTV. I had taken a chicken breast out of the freezer and was inspired to make the piccata because of a dish I saw prepared on The Chew today. On the Chew the chicken was marinaded in lemon juice, grilled and then topped with a mixture of parsley, garlic, capers, and olive oil. Sounded wonderful.
Boneless, skinless chicken breasts sliced thin
2 T olive oil
4 T butter, divided
1/4 cup all purpose flour
1/2 cup fresh squeezed lemon juice and lemon zest
3/4 cup chicken stock
1/4 cup capers rinsed and chopped
2-3 cloves of garlic sliced thin
1/4 cup parsley chopped
salt and pepper to taste
Heat the olive oil in a heavy skillet over medium high heat. Once the oil has heated add 1 T of butter to the skillet. Dredge the chicken in the flour or put in a zip lock bag and shake to coat. Cook the chicken a couple minutes per side and set aside on a platter. Continue until all of the chicken has been lightly browned. You don’t want to over cook the chicken.
Once the chicken is done add the chicken broth, lemon juice, capers, 1T of lemon zest, garlic, and parsley to the skillet.
Scrape up any browned bits in the skillet and simmer for about 5 minutes. Add the chicken back into the skillet and simmer for 15 minutes.
Remove the chicken to a platter or casserole dish. Add the remaining 3T of butter to the sauce and pour over the chicken.
I served the chicken with quinoa cooked in chicken broth with a bit of garlic and kale cooked with dried cherries. Proved to be a great combination of tastes! It’s what was for dinner tonight.
NOTE: It’s easiest to thin slice your chicken breasts if they are still slightly frozen.