Oh man. I love this recipe. Last year, Jeromy and I decided to cook every recipe out of Giada De Laurentiis’s book, Everyday Italian. We didn’t make it through the entire book in one year, so we’re going to keep plugging away, but this recipe stood out as one to make over and over and over again. And we do.
The fresh and bright flavors of this recipe make it perfect for a springtime meal—I haven’t changed this recipe at all from the original. I still had the lemons from our lemon tree so I made chicken piccata for our Sunday dinner. Served on a bed of angel hair pasta, it’s a filling meal and I ate it the leftovers for lunch today.
Ingredients:
- 1 package thin cut chicken cutlets {about 1 pound, there were 6 in this package}
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter {I used Earth Balance}
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice {from 2 lemons}
- 1/4 cup drained capers, rinsed
- 2-4 tablespoons flat leaf parsley, chopped
Method:
I always rinse chicken or other meat products before using them. So rinse the chicken and pat dry. Then sprinkle with salt and pepper. Dredge the chicken in the flour, set aside.
Heat a large sauté pan over medium-high heat and melt 2 tablespoons of the butter with the olive oil. Once combined, add the chicken to the pan in batches.
Cook for 3 minutes per side, until the chicken is browned. Remove and set aside on a plate.
Next, add the chicken broth, lemon juice and capers to the pan. Bring to a boil, scraping up the brown bits from the bottom of the pan.
Return the chicken to the pan and simmer for 5 minutes, until the chicken is just cooked through.
Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken and garnish with parsley.
I love how the briny flavor of the capers melds with the brightness of the lemon and parsley.
I seriously could eat just the sauce, which is why I serve it over pasta.
Enjoy!
Recipe from Everyday Italian.
{ 5 comments… read them below or add one }
Need to make this! Leke and I love capers…
YUM! I made this a ton this winter…a very similar recipe although I don't remember where I found it. It's so good and always a crowd pleaser if you are cooking for others!
Amazing, easy, quick and delicious.
Oooh, this looks yummy! Interesting that you're working your way through Giada's cookbook. Any reason for her? I would love to do that with say Joy of Cooking. What a great idea!
We wanted to pick a book that we already had that we knew wouldn't be a chore to work through. For the most part, we love Giada's cooking {I have 4 of her 5 cookbooks!} so thought Everyday Italian, her first book, would be a good one to try out. Sadly, not every recipe has been a winner, but at least we tried them out! Let me know if you decide to do the same with a cookbook.