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- 2 boneless skinless chicken breast, butterflied and cut in half
- sea salt and ground pepper
- all-purpose flour, for dredging
- 6 tablespoon(s) unsalted butter
- 5 tablespoon(s) olive oil
- 1/3 cup(s) lemon juice
- 1/2 cup(s) chicken stock
- 1/4 cup(s) brined capers, rinsed
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, add 2 more tablespoons of butter and remaining 2 tablespoons of olive oil, flip and cook other side for 3 minutes. Remove pan from heat and move chicken to a plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to a boil, scrapping 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 plate. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Pour sauce over chicken.
- Serve with rice or spaghetti
This recipe is a personal recipe added by captainlove3 and has not been tested or endorsed by MyRecipes.
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Chicken Piccata Recipe at a Glance
- COURSE: Main Dishes