Saturday, April 3, 2010

Chicken Piccata

Chicken Piccata is one of my favorite dishes to make and eat. I make it so much that I thought for sure I have posted the recipe before, but when I was looking for it a couple of weeks ago for my mother-in-law, I realized I never had. I have tried lots of different variations, but I think my favorite is Giada's. Piccata is a very versatile dish that isn't limited by just chicken. I have made it with salmon, shrimp and tilapia. I have also seen recipes calling for scallops and boneless pork chops would work, too.

Here is Giada's recipe:

2 skinless, boneless chicken breasts, butterflied and then cut in half
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 Tbsps unsalted butter
5 Tbsps extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake of excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of 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 a 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.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to a 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.

I like to serve with some lemon orzo or wild rice.


  1. I love chicken piccata but always thought it was a lot of work. I tried this recipe and it was great! Easy too!