Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Chicken Piccata

This classic Chicken Piccata from Giada De Laurentiis features lightly floured chicken cutlets sautéed until golden and finished in a bright, buttery lemon-caper sauce. Fresh parsley adds color and freshness just before serving.



Servings: 4
Prep Time: About 15 minutes
Cook Time: About 25 minutes

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Sea salt
  • Freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock
  • ¼ cup brined capers, rinsed
  • ⅓ cup chopped fresh parsley

Instructions:

  1. Cut each chicken breast in half lengthwise to make smaller portions. If necessary, slice the thicker portions horizontally so the pieces are relatively even in thickness.
  2. Season the chicken with salt and pepper. Lightly dredge each piece in flour, shaking off the excess.
  3. In a large skillet over medium-high heat, melt 2 tablespoons butter with 3 tablespoons olive oil.
  4. When the butter and oil begin to sizzle, add half of the chicken. Cook for about 3 minutes, until golden brown. Turn and cook for another 3 minutes.
  5. Transfer the browned chicken to a plate.
  6. Add another 2 tablespoons butter and the remaining 2 tablespoons olive oil to the skillet. Cook the remaining chicken in the same manner, about 3 minutes per side. Transfer to the plate.
  7. Remove the skillet briefly from the heat. Add the lemon juice, chicken stock and capers.
  8. Return the skillet to the heat and bring the sauce to a boil, scraping up the browned bits from the bottom of the pan.
  9. Taste the sauce and adjust the seasoning as needed.
  10. Return all the chicken to the skillet and simmer in the sauce for 5 minutes.
  11. Transfer the chicken to a serving platter.
  12. Add the remaining 2 tablespoons butter to the skillet and whisk vigorously until incorporated and the sauce is glossy.
  13. Pour the lemon-caper sauce over the chicken and garnish with chopped parsley. Serve immediately.

Tip: Cutting the chicken into thin, relatively even pieces is important. It allows the chicken to brown quickly without becoming dry and gives you more surface area for that lemon-caper sauce.

Source: Giada De Laurentiis