Neal and I had recently purchased a massive amount of chicken (it was cheaper to buy such a large quantity).
But of course, we were struggling on how to use it all! I came up with the idea for Chicken Piccata. It`s such a tasty dish that doesn`t take very long to cook and yet carries so much flavor! I had all the ingredients too, which is a huge plus! If you look into your fridge or pantry and see chicken, capers, onion, garlic and lemons, this is the dish for you.
- 2 skinless and 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
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
How it came together:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, I added 1 tbsp of oil oil and cooked the onion for 1-2 minutes until clear. Once clear, I began to melt 2 tablespoons of butter and added 2 more tablespoons olive oil. When butter and oil started to sizzle, I added the 2 chicken breasts and cooked for 2 minutes. When chicken was browned, I flipped and cooked other side for 2 minutes. At this point I added the chicken broth, lemon juice and capers and garlic and put the burner on low so everything could simmer. Also I covered the pan to speed up the cooking process.
The chicken was melt in your mouth done in about 20 minutes.
I also made cous cous with some of the sauce that the chicken had been absorbing. It turned out great!