Friday, April 27, 2018

You Can Do It! Chicken Piccata

Last week I went out to lunch with more than a dozen neighborhood friends. We dined at a lovely, local restaurant that offered up a nice variety of delicious food. I ordered a cheeseburger, something I generally do when I go out to eat, because I love them, and never make them at home. Somehow, no matter how hard I try, I cannot make a cheeseburger as good as the ones I get at restaurants. This one was particularly good — deliciously seasoned, topped with those crispy fried onions, and a bleu cheese sauce. Heaven! I find that you can tell a lot about a restaurant by their cheeseburger, but I digress.

A good portion of the women with me ordered chicken piccata. Chicken piccata! I can make that at home in no time. I shared my feelings with the women at the table, whose only response was to look at me as though I had just landed from another planet. You see, about 90% of the women in my neighborhood don’t cook. The thought of making chicken piccata, even though I told them it can be on the table in about 15 minutes, is as foreign to them as higher math is to me.

It was that lunch out that prompted this tutorial. Anybody can make this. There is just nothing to it. Four ingredients, people! Chicken, chicken stock, lemon juice, and capers. It’s going to be just as good as what you eat out, at a fraction of the cost. Dazzle your family and friends. There’s nothing easier.

You Can Do It! Chicken Piccata

1 skinless and boneless chicken breast, butterflied, halved
Sea salt, garlic powder, and freshly ground black pepper
Flour, for dredging
4 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 T. fresh Meyer lemon juice
1/2 cup chicken stock, preferably homemade
1-2 T.
brined capers, rinsed
2 T. fresh parsley, chopped

Season chicken with salt, garlic powder, and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 T. butter with olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, turn over and cook other side for 3 minutes. Remove and transfer to plate. Remove pan from heat; add lemon juice, stock, and capers. Return to flame and bring to boil, scraping up brown bits from the bottom of the pan. Return chicken to the pan and simmer for 5 minutes. Remove chicken to a heated plate, and keep warm. Add remaining 2 tablespoons butter to sauce and whisk to combine. Pour sauce over chicken and garnish with parsley.

Serves 2.

This post is linked to:
This post contains affiliate links.


Stacey said...

Thank you very much! I will definitely be trying this! :)

Linda said...

You can't go wrong with butter, lemon juice, and capers! I think the key is using Meyer lemons for the juice. The one time I made Chicken Piccata, I thought it was too acidic. I bet a Meyer lemon would have made the difference.

Rustown Mom said...

This is one of my favorite dishes! Nothing fancy required, but add extra capers for me!

Marigene said...

Awesome tutorial, Pattie! One of my favorite chicken dishes...

The Lazy Gastronome said...

Beautiful instructions - easy to follow.I'd love it if you shared this at our What's for Dinner party -

Miz Helen said...

I just love Chicken Piccata, this looks so delicious! So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day!
Miz Helen

Joanne said...

That does sound nice and easy; though I'll fully admit I've never had chicken piccata. Pinned.

Miz Helen said...

We sure enjoyed featuring your awesome post this past week at Full Plate Thursday. Thanks so much for sharing it with us and come back real soon!
Miz Helen

Alycia Nichols said...

Wait...what?!?!!?!!? Poor dears thought chicken piccata is difficult to make??? Wow. They really DON’T cook! Yikes! I get it, though. A lot of women in our neighborhood don’t, either. In fact, I can’t remember meeting so many MEN who do the cooking in my life!!! For the record, I agree that it is hard to make a cheeseburger at home that rivals restaurant quality. I come close, though, using advice from Anthony Bourdain. (I THINK that’s where I got the tip.) Je said to not make the burger real fat, but to flatten in to about the height of a very fluffy pancake. While he recommended alt and pepper only, I work in a generous amount of that McCormick’s steak seasoning. I butter the buns and essentially grill them in the pan alongside the burgers once they’ve been flipped. I watched the fry cooks at a fabulous burger dive downtown called Harold’s do that, and it’s been a go-to move ever since. So now I want a burger. Or do I want chicken piccata? Decisions, decisions!