Lightly sautéed chicken breasts, in a lemon-butter sauce with capers and parsley. Served over a lovely side of perfectly cooked pasta. Chicken piccata used to be a dish that I overlooked, and clearly did not appreciate enough. Who knew that boring chicken breasts could be transformed into something so wonderful?
I just made this recipe for Andrew and I on one of the coldest nights that Michigan has seen in a LONG time! I loved creating this restaurant-quality, date-night dinner for us on a Monday night.
When I started brainstorming this recipe, I remember asking Andrew if he liked chicken piccata. His underwhelming response was, “Um, I guess”. Not exactly what I wanted to hear from a big part of my audience, but I decided to go through with it anyway, in case he was mistaken on his likes. Well, let me just be the one to say that after taking his very first bite of this dish, his new answer was, “YES! I LOVE chicken piccata!” You can’t blame the guy for being honest. That’s definitely one of the things I love about him. 🙂
And speaking of Andrew, we have a little news for you. We’re expecting another baby in June!!! Yep, baby #3 is on the way! We have been so excited ever since we found out in late September, and now we are equally excited that we get to share our news with you! We just went to the doctor today for our big ultrasound. They checked the baby and everything looks great so far! We even found out the baby’s gender.
Baby number three is a……
That will make THREE boys for our little family! We couldn’t be happier!
- 1/2 cup all-purpose flour
- 4 boneless skinless chicken breasts
- 4 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 shallot, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons dry sherry
- 1/4 cup fresh lemon juice (about 1 1/2 lemons)
- 1/4 cup plus 2 tablespoons capers, rinsed and drained
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley, minced
- Salt and pepper
- Lay chicken breasts flat on cutting board, and slice in half to create thin cutlets. Pat dry with paper towel and season both sides with salt and pepper.
- Spread the flour in a shallow dish. Then dredge cutlets in flour to coat, shaking off any excess.
- In a large non-stick skillet, heat 2 tablespoons of the oil until shimmering. Add four of the cutlets and cook for about 5-7 minutes, until golden brown and cooked through. Transfer to a plate and lightly cover with foil. Repeat with the remaining oil and cutlets.
- Using the same skillet, and the brown bits and oil that remain, add the garlic and shallot to the pan and cook over medium heat until softened, about 2 minutes, stirring frequently. Stir in the broth and sherry and simmer for about 8 minutes, until broth has thickened a bit.
- Stir in the lemon juice, capers, and any chicken juice from the plate. Turning the heat to low, whisk in the butter, one third at a time. Remove pan from heat and stir in the parsley and season with salt and pepper to taste.
- When ready to serve, spoon the sauce over the chicken. Serve with pasta, especially fettuccine or thin spaghetti.
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