Giada's chicken piccata was incredibly quick and easy to make. The meal was prepped and on the table in about 30 minutes. It turned out quite tasty and was deemed worthy of an encore, with slight modification.
(Adapted from Giada de Laurentis's Everyday Italian)
4 boneless, skinless chicken breasts, halved crosswise
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
All-purpose flour for dredging
4 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1/2 cup reduced-sodium chicken broth
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup drained capers, rinsed
2 tbsp chopped fresh flat-leaf parsley
This recipe is definitely not low fat. Yes, that is butter.
Salt and pepper your chicken. Dredge the chicken in flour to coat lightly. In a large saute pan, melt 2 tablespoons of butter with the oil over medium high heat. Add the chicken and cook just until brown, about 3 minutes per side. Transfer the chicken to a plate.
Now for my favorite part. Stand back. Add the broth, lemon juice, and capers to the same pan. Betty Crapper hates a face full of steam. Bring the mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan. Return the chicken to the pan and simmer until just cooked through, about 5 minutes.
Transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken. Garnish with the parsley and serve.
We were not sold on capers. Hubby thought the dish would be excellent without capers. Betty Crapper is not sure. Does chicken piccata have to include capers? Maybe next time I'll only add half. What do you think?
White rice? Betty Crapper was raised in a Cuban household. Cuban's eat lots and lots of white rice. Betty Crapper had no pasta and served her Chicken Piccata with white rice. What would you serve chicken piccata with?