Chicken Piccata
I can’t explain it but this chicken is some of the juiciest chicken I’ve ever made. The secret is to take your life’s stress out on the chicken in the beginning (watch video to see) and cook with delicious fats and juices. You’ll be coming back to this recipe time and time again – TRUST ME!
Recipe
Ingredients:
- 2 skinless/boneless chicken breasts
- Roughly 2 cups of flour for dredging
- 5 tablespoons unsalted butter
- 5 tablespoons olive oil
- 1/3 cup lemon juice
- 1/4 cup brined capers
- 1 cup heavy whipping cream
- 1/2 cup chicken stock
- Sea salt and pepper
- Fresh parsley
How to Cook:
- Salt and pepper both sides of chicken
- Dredge in flour
- Cover with plastic wrap and beat a little to release juices
- In a large pan, put 2 tablespoons of butter and olive oil over medium heat
- Once melted, put chicken in and let cook on each side for 5 minutes
- After 5 minutes, place on plate and leave heat on. Put the remaining butter and olive oil in pan.
- Put chicken back in pan for an additional 5 minutes on each side.
- After 10 minutes is up, put chicken back on plate and add in lemon juice, capers, cream, chicken stock.
- Put temp on low, place chicken back in pan for an additional 5-6 minutes.
- Afterwards, top with sauces and capers.
- Lastly top with cut, fresh parsley.
ENJOY!
