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Chicken Piccata

    2 skinless and boneless chicken breasts, butterflied and then
      cut in half
    Sea salt and freshly ground black pepper
    2 cups 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

  Season chicken with salt and pepper. Dredge chicken in flour and
 shake off excess. In a large 10 or 12-inch 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.

  Reduce heat to medium low and 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.