Chicken Piccata

I have a stong love of Italian food, and always have.  I’ve gotten my husband hooked on the gnocchi that I’ve learned to make, which is great, since he’s not a big fan of pasta.  This is a simple and fairly light chicken cutlet that went well with the gnocchi and steamed asparagus.  It is adapted from Giada De Laurentiis’ cookbook Everyday Italian.

    

 

 

       

Chicken Piccata

Ingredients: 

2 skinless and boneless chicken breasts, cut in half
Sea salt and freshly ground black pepper
Sweet rice flour, for dredging
4 tablespoons unsalted butter
2 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 (I didn’t have any, so I left this out)

Directions:

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

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

When butter and oil start to sizzle, add chicken and cook for 3 minutes.

When chicken is browned, flip and cook other side for 3 minutes.

Remove and transfer to plate. Into the pan add the lemon juice, chicken stock and capers.

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, or until cooked through.

Remove chicken to platter.

Add remaining 2 tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

ENJOY!