Yeah, now I understand why it’s so tasty, when it has so much butter…
The eternal words to live by. This is a recipe that has it all: tasty, simple, posh. Serve it with some mashed potatoes, and you will not be sorry.
The original recipe is here, and there isn’t much I can add or detract. Apart from the ridiculous measuring units. But for a savoury dish… I guess it is allowed.
Chicken piccata
Ingredients
- 4 skinless and boneless BIO chicken breasts
- 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 dry white wine
- Stock cube
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Instructions
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt the 4 tablespoons butter with the olive oil. When butter and oil start to sizzle, add the chicken pieces and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
- Into the pan add the lemon juice, wine, stock cube, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
- Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
- Serve with mashed potatoes.