Restaurant Style Chicken Piccata Is A Classic Chicken Dinner Thats Way Easier Than You Might Think Recipes

RESTAURANT-STYLE CHICKEN PICCATA IS A CLASSIC CHICKEN DINNER THAT'S WAY EASIER THAN YOU MIGHT THINK

Steps:

• Cook pasta according to package directions. In a shallow dish, combine ½ cup flour, lemon zest, salt and pepper. To cut your chicken breasts, use a sharp knife to slice it open like a book or "butterflied". Then take each half and place between two layers of plastic wrap. Using a meat tenderizer or mallet, pound until ½-inch thick. You should have 8 pieces total. Lightly dredge each piece of chicken shaking off excess. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Cook chicken for 4-5 minutes per side, in batches, using remaining oil for second batch. Remove from pan and cover with foil to keep warm. In the same pan, melt butter over medium low heat. Whisk in 1 ½ tablespoons flour to make a roux. Cook 1-2 minutes until smooth. Gradually add 1 cup chicken broth, whisking constantly. Add lemon juice, remaining broth and capers. Simmer 3-5 minutes, whisking occasionally, until slightly thickened. Add chicken back into sauce, simmer 5-7 minutes until chicken is cooked through. To serve, divide pasta onto dinner plates. Place 1-2 pieces of chicken on top of pasta and spoon lemon caper sauce over top. Garnish with dried parsley.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• 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.
• 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 and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

PERFECT CHICKEN PICCATA

Steps:

• Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
• Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
• Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
• Remove from heat and sprinkle with parsley to serve.