Simple Chicken Piccata

Simple Chicken Piccata is a lemony, vibrant Italian chicken that turns basic chicken breast into an upscale dish that is sure to impress!

As much as I love country-style living, I also love the fancy side of life. What would normally be considered quite the opposite dynamics of living, somehow, in our little farmhouse in the city, it works well.

Food is one of the best ways for me to express this. I love good quality ingredients, especially if I can grow them myself or grab them from a local source. But the real magic is turning them into beautiful dishes plated well and ready to be enjoyed. Typically at a set table with soft music and lively conversation.

Simple Chicken Piccata is well, simple, but there is an element to it that feels upscale when it is presented. The lovely bed of golden chicken is covered in a divine sauce that took mere minutes to whisk together. It is an excellent choice to serve to guests or for bringing a bit of fancy to an otherwise ordinary chicken dinner on a school night.

If you are looking for a simple but fancy dessert to pair with this try this Rustic French Apple Tart or Easiest Homemade Tiramisu.

Simple Chicken Piccata Is…

• Lemony, vibrant and perfectly saucy
• Easy to make
• A simple upscale dish with a lovely presentation
• Perfect for gatherings
• Best eaten freshly made
• Uses whole, fresh ingredients
• An affordable main dish

Ingredients

Chicken: The type of chicken you use for this matters. Chicken breast is the best option as it is a white

Lemon: I like to use fresh lemons to squeeze directly into the sauce but bottled lemon juice works fine too. You will need about 1/4 cup for this recipe.

Capers: use brined capers for this recipe. You can find them easily in most grocery stores and they are usually kept near the olives.

Flour: I suggest using all-purpose flour for this recipe as it helps the outside of the chicken crisp up nicely.

Fat: Olive oil is a must, combined with real butter to fry up the chicken, which helps the burn. The combination of the butter and olive oil creates a golden touch to the chicken.

Stock: I suggest using chicken stock since this is a chicken dish however, in a pinch you could easily substitute it for veggie stock.

What You Will Need To Make It

2 large boneless skinless chicken breasts

1/3 cup of brined capers

2 lemons

4 tbsp olive oil

5 tbsp butter

1/2 cup chicken stock

1/2 cup all-purpose flour

sea salt and fresh ground black pepper

Tools

a heavy-bottomed pan

whisk

Directions

Begin by butterflying the chicken breasts then cut them in half (see butterfly instructions below if needed).

Salt and pepper on both sides of the chicken breast.

In a bowl, pour the flour in. Heat a skillet with 3 tbsp of olive oil and 2 tbsp of butter. Dredge both sides of each piece of chicken and place 2 in the skillet to cook for 3 minutes.

Turn over when the corners of the chicken appear golden and finish cooking on the other side for an additional 3 minutes. Remove the chicken and add another 2 tbsp of olive and 1 tbsp of butter to the skillet. Dredge the two remaining pieces of chicken into the flour and cook in the same manner (3 minutes on each side until golden). Remove the chicken from the skillet and set aside.

Reduce the heat, add two more tbsp of butter to the skillet, the stock, and lemon juice from both lemons. Whisk the sauce briskly to work up the bits on the bottom of the pan as you bring it to a simmer. Add the capers to the simmering sauce. Then place the chicken back in the skillet and allow it to simmer for about 5 minutes right in the sauce.

Transfer the chicken to a platter and pour the sauce over. Serve immediately.

Cooking Notes

• Be sure to add the chicken to the skillet when hot and after the butter is fully melted.
• Cut down the center of each breast to ensure each piece is roughly the same size.
• If you don’t have chicken stock you can substitute vegetable stock.
• I use salted real butter for this recipe, if using unsalted be sure to taste test the sauce to ensure there is enough salt.
• Toss out the leftover flour from dredging.
• Simple Chicken Piccata is best served with a bed of rice or on the side of your favorite pasta.

How To Butterfly Chicken

To butterfly a chicken breast, be sure the chicken is completely defrosted. On a clean work surface hold a sharp knife along the side of the breast. Hold the chicken breast in place with your other hand and begin a sawing motion to slice through the chicken. The chicken should be able to be opened, as in a butterflied shape, for stuffing or cooking as is. For this recipe, you will butterfly and then cut the breast in half at the end piece so that each breast makes two pieces of chicken.

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