Chicken Piccata is one of those incredible recipes that takes almost no time to prepare but tastes like you are eating out at an expensive Italian restaurant. This recipe may be similar to others you’ve seen, but it is so good that I had to include it as a favorite of mine.
3 skinless, boneless chicken breasts
Freshly ground black pepper
1 cup all-purpose flour
2 tablespoons unsalted butter, for sautéing
4 tablespoons chilled unsalted butter, cut into 4 pieces, for making the sauce
2 tablespoons extra-virgin olive oil
¼ cup freshly squeezed lemon juice
¾ cup The Essential Homemade Chicken Stock (page 26), or good-quality canned chicken stock or broth
3 tablespoons drained capers
¼ cup chopped fresh Italian parsley
With a sharp knife, carefully cut each chicken breast horizontally into 2 equal pieces. Season each side with salt and pepper. Spread the flour on a plate and dredge the chicken on both sides in the flour.
In a large sauté pan over medium-high heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Add the chicken pieces in a single layer (working in 2 batches if the pan is too small) and until browned on both sides, 5 to 6 minutes total. Remove to a plate.
Add to the pan the lemon juice, chicken stock, and capers. Cook until reduced by half. Then, piece by piece, whisk in the chilled butter to form a thick, creamy sauce. Return the chicken pieces to the pan and turn them to coat with the sauce. Serve immediately, garnished with parsley.