Three weeks ago, I saw a Chicken Piccata recipe featured by Tasty in my Facebook newsfeed. As you know, Tasty uses fast video playback to present their recipes and this is really great for people who are busy or those with short attention span (most of us fall under this second category).
I was engrossed planning my bullet journal so I didn’t even bother to save the link from Tasty. I was trying to recall the recipe but I could only remember some of the ingredients like chicken, capers and flour for dredging. So yesterday before shopping for our weekly groceries, I made some research about this recipe. I learned that Piccata originated from Italy and is basically a method of preparing food: meat, coated, sautéed and served.
This Chicken Piccata recipe is adapted from Giada De Laurentiis and to complete the meal, I served it with Aglio Olio Chilli. Both dishes are simple yet delightful. Chicken Piccata with Aglio Olio Chilli is now Alvin’s favorite combo dish of the month (so far). This is a certified perfect for a midweek meal!
- 4 Chicken breasts, skinless, each butterflied (2 breasts mean 1 pair)
- Salt and black ground pepper
- ½ cup All-purpose flour
- 4 tablespoon butter
- 4 tablespoon olive oil
- ½ lemon juice
- 1 lemon zest
- ¾ cup chicken stock
- ¼ cup capers
- 2 stem parsley, chopped
- Season chicken with lemon zest, salt and pepper. Dredge the chicken in flour and shake off excess.
- In a non-stick pan over medium to high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil.
- When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When the chicken is browned, flip and cook other side for 3 minutes. Remove and set aside. Repeat the process for the second batch.
- Add lemon juice, stock and capers into the pan. 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 all the chicken from the pan and place on platter.
- To make the sauce, add the remaining 2 tablespoons of butter into the pan and whisk vigorously. Pour the sauce over the chicken and garnish with parsley.