BEST CHICKEN PICCATA RECIPE EVER

Chicken gently fearsome in flour and broiled during this lemon + butter + broth sauce = the most effective chicken piccata formula ever. It’s therefore smart you may need to eat the sauce up!

This formula can do things to you that you just ne'er knew may happen to thyself. it'll create your dress fly up (or your shirt- if you’re a guy). it's seriously that smart.

BEST CHICKEN PICCATA RECIPE EVER

I wasn’t kidding after I aforementioned that this chicken piccata formula can begin a relationship along with your “other” favorite food. And yes, your recent favorite food can currently be mentioned as “the” food in quotation marks. It’s okay, you’ll return to terms with it.

This is one in all the highest 5 dishes in our casa that fully, positively, never-ever, has any leftovers. Period.

INGREDIENTS:

• 4 large chicken breasts- butterflied and cut (or you can use 8 chicken cutlets)
• 11 Tablespoons salted butter, divided
• 7 tablespoons Extra Virgin Olive Oil, divided
• 2/3 Cup Fresh Lemon Juice (about the juice of two large lemons)
• 1¼ Cup Chicken Stock
• ½ Cup Capers (roughly one 3.5oz jar)
• 2/3 Cup Fresh Parsley- chopped (optional)
• Flour (roughly 1-2 cups as needed for dredging chicken)
• Salt, Pepper, Garlic Powder (to taste)

INSTRUCTIONS:

1. Place flour onto large dinner plate. Set aside.
2. Take your 4 chicken breasts and butterfly them and cut in half. This will make 8 chicken cutlets. (If you bought cutlets then skip this step.)
3. Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste).
4. Place 4 Tablespoons of butter and 4 Tablespoons of olive oil into a pan. Heat on medium-high heat.
5. While butter and olive oil are heating up, lightly dredge each chicken cutlet in the flour. Shake of excess flour and set aside.
6. Place 4 chicken cutlets into the pan. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate.
7. Add 3 Tablespoons of butter and 3 Tablespoons of olive oil to the pan.
8. When heated, add the remaining 4 chicken cutlets. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. Remove pan from heat.
9. Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk sauce constantly to scrape up brown bits from the bottom of the pan. Add salt, pepper, garlic powder- to taste.
10. Now, add remaining 4 Tablespoons of butter to the pan. DO NOT SKIP THIS STEP.
11. Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Add parsley (if using). Serve.

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