Thursday, July 28, 2011

Chicken Piccata


I can always tell if my family REALLY likes something I cook.  Well, for Munchkin...  That's easy.  She is 18 months old, if she doesn't throw it on the floor or stack it in a pile (at the furthest point away from her) she likes it.  Chad on the other hand is not quite so subtle (notice my sarcasm here).  With my darling husband, if he takes 3 bites of his food and asks you if there is more...  You hit the jackpot!!!

OK, confession time.  I am not a perfect home cook.  I have a few places that could use some improvement.  One of them would be to become a great chicken cook.  I have done fabulous seasoning the bird and always end up with dry chicken.  So, imagine my surprise when by the third bite, Chad was almost out of his seat trying to see the serving dishes on the counter and asking "Hey baby, is there any more"?  I must have been glowing like the north star.  I knew he LOVED it!

Well, I did too.  It is amazingly flavorful and moist.  I served this with delicious buttermilk mashed potatoes and Rosemary Roasted Onions I will definitely be making this again!!! 

Recipe adapted from Giada De Laurentiis.

Chicken Piccata
3 boneless, skinless chicken breasts, butterflied and then cut in half
Sea Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1/2 cup fresh lemon juice
1/2 cup low sodium chicken broth
1/3 cup fresh parsley, chopped

Place a piece of cling wrap on your chicken cutting board and a piece of chicken on top.  Place another piece of cling wrap on top.  Using a mallet or rolling pin, pound meat down to about 1/4".  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 2 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 1 more tablespoons butter and add another 1 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.  Melt 1 more tablespoons butter and add another 1 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 and broth. 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. Pour sauce over chicken and garnish with parsley. 


19 comments:

  1. We just had this for dinner the night before last!! Too funny! My son asks me to make this at LEAST once every week - he LOVES it!! I found my recipe in one of my Bon Appetit cookbooks. I love the flavor combinations and I add capers to mine which add a nice little bite to it when combined with the lemon, but not every family member likes them.

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  2. I am a cheater but I use the box that Macaroni Grill does for chicken piccata super yummy!!! I need to try it the NON cheating way! I bet it is WAY better!

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  3. This looks awesome, Donna. Glad your sweetie loved it as well. :)

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  4. this doesnt sound too difficult to cook and the best thing is that everyone enjoyed it so much!

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  5. It's always wonderful to make something that everyone enjoys. I love your recipe for this. It really sounds delicious. I hope you have a great day. Blessings. ..Mary

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  6. I love chicken piccata! I think pounding the meat really helps to keep the chicken from drying out bc it's all the same size and (I think) much easier to cook without drying it out. The whole piece cooks at the same rate, making it easier to not over cook it. ...also the reason I buy a lot of chicken tenders ;)

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  7. Chicken Piccata is great because the chicken is so thin it cooks in no time at all. It's a lot easier to get perfectly cooked chicken when it's pounded out before you cook it. My hubby bought me a Thermapen and I'm SO excited to try a roast chicken without overcooking it for the first time in, well ever =P

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  8. This is so yummy. But then, if you're super picky husband liked it it must be!

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  9. Fabulous! Chicken Piccatta is one of mine and hubby's all time favorite chicken dishes! All I can say is it's a good thing he doesn't do what your baby does...if he stacked it or thew it on the floor....we'd have a rumble on our hands! The chicken looks terrific!

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  10. Yes I agree..punding the meat helps release all the hidden flavours.So when I use garlic(squash it) onion (press it) and so on.Always helps improve the flavour.Great dish:)

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  11. Looks like you did a great job on this chicken! Funny about the throwing and stacking of food. It's been a while for me (since I stacked and threw my food and since I had anybody around that did that!) Have a great weekend.

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  12. Wow that looks delicious and it's only morning here! It reminds me of when I went to a private cooking class in Italy and we made the same recipe. It was delicious!

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  13. Isn't it fabulous when the men in our lives like our stuff? That's how I know it's really good when they wolf it down and ask for more. :) Your piccata looks fab!

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  14. You did a beautiful job on your piccata, and the step-by-step is great!

    I love to make chicken piccata, so quick and I usually always have all the ingredients on hand. This was one of the first dishes that my daughter would eat with a sauce on it.

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  15. Lovely, lovely recipe - I love chicken piccata - actually anything piccata - super photos!
    Mary

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  16. This is one of my favorite dishes, had it Tuesday night!

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  17. I love chicken picatta and your's looks so moist and tender! So cute how your husband responds to great cooking!

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