Tank Cooks Chicken Piccata
Recipe sent by Andrew Beals
Send your recipe ideas to NJTank99@gmail.com
Ingredients:
- Boneless chicken breasts butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers
- 1/3 cup parsley
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 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned.
- Remove the chicken and transfer it to a plate.
- Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil.
- Add the lemon juice, stock, and capers to the pan. Return to the stove and boil, scraping brown bits from the pan for extra flavor. Check for seasoning.
- Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously.
- Pour the sauce over the chicken and garnish with parsley.
