Chicken Piccata

Prep time: 15 min Cook time: 25 min

Chicken Piccata is a comforting traditional Italian classic made with lemon, butter and capers.  

  • 2 skinless and boneless chicken breasts, butterflied and then 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
  • 3/4 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/2 cup brined capers, rinsed
  • 1 8oz package of bella mushrooms
  • 1 box of Linguine
  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. Cook pasta according to box instructions and set aside when done.
  3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  4. While cooking chicken, in an other pan cook the mushrooms.
  5. Into the pan add the lemon juice, stock and capers. 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, add the cooked mushrooms and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Place chicken over pasta and pour sauce over entire dish.

Recipe by

Kim Kromash

 

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