Good afternoon everybody!
I hope you’re all having a wonderful day so far. I feel like I’ve been away forever!
We had a great time camping and we’re back all tanned and refreshed. I haven’t cooked anything since we’ve been back but then I remember I made this just before we left and forgot to post it!
That right there is organization at it’s finest, but not really.
I must say, chicken piccata is one of my all time favorites. Mr. Delish’s Mom and Dad have a really great recipe for this dish and I used to get way stoked whenever they would make it.
I find that it satisfies cravings for both pasta and something meaty, without being too heavy. The lemon sauce keeps it super fresh and light tasting, even if it may not be so kind to the waistline.
All things in moderation, right?
Except tacos, pizza, goat cheese, pickles, chocolate dipped peanut butter pretzels, brie and doritos…
I have my exceptions.
You can feed a family with this recipe and it’s easy to adjust it to make just two or even to serve for a crowd!
Make this tonight and enjoy it! It tastes like summer.
Miss Delish asks:
What would you add to your “No Moderation” list?
- 3 chicken breasts, butterflied and then sliced in half
- Salt and freshly ground pepper
- 1 cup flour
- 1/2 cup butter
- 1/4 cup olive oil
- Juice of 3 lemons
- 3/4 cup low sodium chicken stock
- 1/4 cup capers, drained and rinsed
- 1/2 cup freshly chopped parsley
- 2 tbsp cold butter
- Cooked pasta of your choice (hot)
Generously season each chicken breast half with salt and pepper on both sides. Pour the flour into a shallow dish and then toss each piece of chicken in the flour so they are all lightly coated. Place on a plate lined with wax paper and set aside for a moment.
In a large heavy frying pan, heat about half of the oil and half of the butter (1/8 cup olive oil, 1/4 cup butter) over medium high heat until bubbly. Add three pieces of chicken and cook for 4-5 minutes until browned, flip and cook on the other side for another 4-5 minutes. Remove to a plate and add the remaining oil and butter and repeat with the remaining chicken.
Once all the chicken is cooked, add the lemon juice, chicken stock and capers to the hot pan. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Check the sauce for seasoning and add more salt and pepper if needed. Add the chicken back to the pan with the sauce and simmer for 6-7 minutes. Add in the remaining 2 tbsp of cold butter and allow it to melt, this will thicken the sauce slightly and make it nice and glossy.
Serve chicken over hot pasta and drizzle with extra sauce, garnish with chopped parsley.