Chicken Piccata

Although I finished culinary school last August and went out with a bang as this dish for my final exam, I still can’t seem to get enough of this recipe.  It’s delicious.  I made it a few times at home before the big exam, and enjoyed every taste test of it.  The first time I made it at home, it was served with mushroom risotto.  For the big day though, I decided to serve it with creamy mashed potatoes and blanched broccoli.

final exam dish

While searching for recipes online for this, I came across this one by Giada de Laurentiis.  I have tried out a number of her recipes and love her show, so giving this a shot seemed like the perfect idea…and it was.  Personally, I don’t like an overpowering flavor of lemon, but do like a good hint…and that’s exactly what this was.

Chicken Piccata Recipe:

4 thinly sliced boneless, skinless chicken breasts

Salt and pepper to taste

All purpose flour (as needed for dredging)

6 tablespoons unsalted butter

5 tablespoons olive oil

1/3 cup lemon juice

2 cup chicken stock

1/4 cup brined capers, rinsed

2 tablespoons 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 butter with 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.  Remove pan from heat.

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, cover and simmer for about 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Blanched Broccoli Recipe:

4 oz. broccoli florets

1 oz. butter, melted

Salt and pepper to taste

Blanch broccoli in boiling water until tender, remove to ice bath.  Heat butter in pan, add broccoli and toss to coat.  Season with salt and pepper.

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