On this hump day (Wednesday) we’re bringing ya something you
want need in your life…
This chicken piccata recipe. It needs no explanation, so, the end.
This recipe will do things to you that you never knew could happen to thyself. It will make your dress fly up (or your shirt- if you’re a guy). It is seriously that good.
DELICIOUS is this chicken piccata recipe’s second name (or maybe even it’s first ?) and it encompasses all things that hold the deepest of deep places in my heart:
- Olive Oil
- Fresh Lemon Juice
I could seriously eat all three of these ?? with every.single.meal. that I eat. They are like magic in your kitchen and you long for them, even if you don’t know it yet. So it goes without saying that this recipe just produces something magical inside your taste buds. I mean, what is not for those tastebuds to love? We’re talking about a recipe that butterflies (slices) chicken, coats it in flour, and sautés it. Meanwhile, magic is happening in the pan and your ingredients are making a homemade tangy-lemony butter sauce that is about to start a love affair with the “other” favorite food in your life.
Destiny meets fate. It’s the only explanation.
The Low Down & Dirty of Chicken Piccata 101
Here is what’s gonna go down:
- 1st: Butterfly your chicken breasts like the magical chef that you are (or you can use chicken cutlets).
- 2nd: Coat them in flour.
- 3rd: Sauté them in about 40 million tablespoons of butter and olive oil, while crying to the butter angels (tears of joy of course). Remove the chicken from the pan.
- 4th: Make the sauce by adding lemon juice, capers, and chicken stock to the pan.
Drink all the sauce straight from the pan.Add the chicken back to the pan. Serve.
I wasn’t kidding when I said that this chicken piccata recipe will start a love affair with your “other” favorite food. And yes, your old favorite food will now be referred to as “the” food in quotation marks. It’s okay, you’ll come to terms with it.
This is one of the top five dishes in our casa that absolutely, positively, never-ever, has any leftovers. Period.
Here’s to all things butter and lemon. Don’t say I didn’t warn ya! ✌
- 4 large chicken breasts- butterflied and cut (or you can use 8 chicken cutlets)
- 11 Tablespoons salted butter, divided
- 7 tablespoons Extra Virgin Olive Oil, divided
- 2/3 Cup Fresh Lemon Juice (about the juice of two large lemons)
- 1¼ Cup Chicken Stock
- ½ Cup Capers (roughly one 3.5oz jar)
- 2/3 Cup Fresh Parsley- chopped (optional)
- Flour (roughly 1-2 cups as needed for dredging chicken)
- Salt, Pepper, Garlic Powder (to taste)
- Place flour onto large dinner plate. Set aside.
- Take your 4 chicken breasts and butterfly them and cut in half. This will make 8 chicken cutlets. (If you bought cutlets then skip this step.)
- Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste).
- Place 4 Tablespoons of butter and 4 Tablespoons of olive oil into a pan. Heat on medium-high heat.
- While butter and olive oil are heating up, lightly dredge each chicken cutlet in the flour. Shake of excess flour and set aside.
- Place 4 chicken cutlets into the pan. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. *
- Add 3 Tablespoons of butter and 3 Tablespoons of olive oil to the pan.
- When heated, add the remaining 4 chicken cutlets. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. Remove pan from heat.
- Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk sauce constantly to scrape up brown bits from the bottom of the pan. Add salt, pepper, garlic powder- to taste.
- Now, add remaining 4 Tablespoons of butter to the pan. DO NOT SKIP THIS STEP.
- Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Add parsley (if using). Serve.
Show me how you chef like-a-boss. Snap a pic and hashtag it @sodamndelish when you make this. I’d ❤️ to see!