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Chicken Piccata

Chicken PiccataThis is a Grandma Style recipe and the whole dish is cooked in one skillet!

You will need:

  • 1-lb thin cut chicken cutlets
  • flour for dredging
  • 5 tbs butter + 2 tbs
  • 4 tbs extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup chicken stock or white wine
  • 1/4 cup capers rinsed
  • 1/4 cup fresh chopped parsley.

Directions:

  1. Make sure the chicken is dry if need be use paper towels to dry. Salt and pepper the chicken.
  2. Put 1 cup of flour in a baking dish and flour both sides of all the chicken cutlets. Shake the chicken to remove loose flour.
  3. In a large skillet melt the 5 tablespoons of butter then add the olive oil. When hot, lightly brown the chicken on both sides and remove from skillet and set on a plate. The chicken will take 3-4 minutes per side.
  4. In the same skillet on a medium heat add the lemon juice, capers, stock or wine and bring to a slow boil scraping all the brown bits from bottom of the pan.
  5. Now add all the chicken back into your skillet and simmer on a low heat for 4-5 minutes turning after 2 minutes.
  6. Remove the chicken and place on the serving platter leaving the sauce in the skillet.
  7. Add 2 tablespoons of butter to the skillet on a low heat whisk butter into the sauce. Pour the sauce over the chicken with a couple slices of lemon and top with the parsley.

This is a very simple, quick to make and delicious dinner.

–  Daniel Mancini 

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