Chicken Piccata

This is an Italian classic, so easy but looks and tastes so elegant.  A perfect dish to serve company.  You can substitute veal for the chicken...Either way this dish is sure to please.  I did do a little tweaking, instead of butterflying the chicken, I pound the chicken thin with a mallet. I find this way much easier and just as effective.  I added several whole, smashed garlic cloves to the oil/butter saute. I removed the cloves before they turned golden brown, then returned them to the pan with the liquids. After simmering in the sauce a bit, the cloves are easy to smash up and stir into the silky sauce.  Also, I doubled the sauce than what's called for here and added about 1/4 cup white wine. A word of caution, do not overdo the lemon juice or it can ruin the sauce and make it way too sour.  I served this with pasta and made an additional sauce for the pasta consisting of olive oil, garlic, basil, parsley, a touch of fresh-squeezed lemon juice and some red pepper flakes...I also topped it off with a little of the cooking liquid.  The perfect salad to serve with this would be slices of tomatoes and fresh mozzarella cheese topped with basil leaves.  Other good sides would be some steamed, fresh asparagus, wild mushroom risotto...no matter what sides you serve you gotta have some good, crusty bread to dip into the sauce.  Yet another fabulous dish that will become a permanent addition to our repertoire.  Grazie Giada!   


Recipe adapted from Giada De Laurentis.  



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 TBSP unsalted butter
5 TBSP extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed, plus more for garnish
1/3 cup fresh parsley, chopped

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 and capers.