Giada De Laurentiis’ Chicken Piccata Recipe

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Ingredients

• 2 boneless skinless chicken breasts, butterflied and cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Step 1: Dredge

Season both sides of the chicken breasts generously with salt and pepper. Then, dredge the chicken lightly in flour and shake off any excess. Set aside.

Step 2: Cook

Heat a skillet over medium-high heat. When hot, add 3 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil starts to sizzle, add 2 pieces of chicken to the skillet. Cook for 3 minutes per side, then remove and transfer to a plate once deeply golden on both sides.

Add an additional 2 tablespoons of butter to the skillet with 2 tablespoons of olive oil. Once hot and melted, cook the remaining 2 pieces of chicken in the same way. Remove promptly to the plate with the other browned chicken.

Step 3: Finish the sauce

Add the lemon juice, chicken stock and capers to the skillet and bring the mixture to a boil, scraping up any cooked-on bits (the fond) from the bottom of the pan. Taste the sauce and season with additional salt and pepper, if desired, then return the chicken (with its juices) to the pan.

Reduce the heat and simmer for 5 minutes, spooning the sauce over the chicken as it finishes cooking. Remove chicken to a serving platter. Then finish by melting the final 2 tablespoons of butter into the sauce and whisk vigorously until the sauce looks glossy and velvety.

Step 4: Serve

Pour the finished sauce over the chicken and garnish with fresh parsley.