I took a vacation day for an interview I had last week. Mind you the interview was only 30 minutes, but it was an hour away. So I was determined to make the most of it! I went to Target and got two new books. I went to the movies and saw Trainwreck. And then I walked around Trader Joe's, wondering what lovely meal I could make later that evening. I had the time and I wanted to do something I had never done before on my own.
And then it hit me! Chicken Piccata.
Lemony, tangy, rich, and delicious, this Mediterranean entree is super quick and will delight anyone at your table. It sure surprised Ethan!
Here's what you do....
- 2 chicken breasts, lightly pounded
- Salt & pepper
- Flour, for dredging
- 4 tablespoons butter
- 2 tablespoons olive oil
- Juice of two lemons
- 1/2 cup chicken stock
- 1 small jar of capers, drained
- Fresh parsley
- Cover a cutting board with plastic wrap. Set the 1 chicken breast at a time on the board and cover with plastic wrap on top. Using a heavy bottom glass or the smooth side of a meat tenderizer, pound the chicken so that it is 1/2 inch thick throughout.
- Season the chicken with salt and pepper. Then dredge it in flour.
- In a large skillet, heat 2 tablespoons of butter and 3 tablespoons oil. When it starts to sizzle, add the chicken. Cook on one side for 3 minutes and flip.
- If browned, turn the chicken over and cook for another 3 minutes.
- Remove and transfer to a plate with paper towels on it.
- While the chicken is cooking, combine the lemon juice, chicken stock, and capers. Whisk together.
- Once the chicken is removed from the pan, add the lemon juice, chicken stock, and capers to it. Bring the broth to a boil, and scrape the bottom to remove the brown bits. You're deglazing now!!
- Return the chicken to the pan, and simmer for 5 minutes.
- Remove the chicken, and then add the remaining 2 tablespoons of butter to the broth. Whisk fast and then pour over your chicken.
Serve on a bed of greens or noodles and enjoy!
Eat well! Be well! And subscribe below to never miss a beat.