Chicken Piccata
chicken, lemon and capers
Ingredients
- 2 Chicken breasts
- 6 Tbsp Butter
- 2 Med Lemons
- 2 Cups Flour
- 1/2 Cup Chicken stock
- 2 Large Eggs
- 4 tbsp Olive oil
- 1/4 Cup Capers
- 1/3 Cup Parsley
Instructions
- In medium bowl crack eggs and scramble. In medium plate pour flour
- If breasts are thick (greater than 1/2 inch thick), slice in half so you are left with breasts under 1/2 inch thick. Separate breasts on flat surface and cover with plastic wrap. Hit chicken with large flat object, such as a large skillet, until thickness of each breast is approximately 1/4 inch. Alternatively you can purchase thin sliced breasts. This is essential to ensure uniform and sufficient cooking of chicken
- Heat 2 tbsp of oil and 2 tbsp of butter in large skillet on medium high heat.
- Add one piece of chicken to egg bowl and flip to ensure all of chicken is coated in egg. Remove from bowl and shake off excess. Repeat in flour plate.
- When oil and butter is hot (oil will appear shimmery instead of smooth and all butter will be melted) add chicken. Repeat previous step until skillet is full with chicken with some space between pieces, usually 2 – 3 pieces.
- When edges of chicken turn white, flip over and keep note of how long cooking took (should be approx. 5 minutes). Thicker pieces will take longer than thinner pieces.
- Cook for the same amount of time it took for the first side to cook, approx. 5 minutes. Remove chicken from skillet and place on plate. Repeat previous steps until all chicken has been cooked ensuring that enough oil and butter are added each time so that the skillet does not run dry.
- After removing the last of the chicken, add stock to skillet. Slice lemons into halves and squeeze juice into skillet along with the capers. Scrape any brown bits from the bottom of the skillet using a wooden spoon ensuring not to scratch the pan with metal utencils. Add the spices and reduce heat to low.
- Add chiken to skillet and let simmer for 5 minutes.
- Remove chicken and add remaining butter (should be 2 tbsp) to skillet and whisk. When butter has melted, spoon sauce onto chicken and serve.