Another chicken dish comin atcha! I have been looking for recipes that would really help break in my new cast iron skillet. This chicken piccata really did the trick! I love love love the way the chicken cooked and the nice crisp on the outside that it created!
If you are not a lemon fan, I do not think you will like this dish. The lemon zest in the egg bath really zested up the dish.
Ha. Ha. Ha.
Okay I’m done with my silly jokes. But really, skillet frying the chicken created a really nice crust!
Bon appetit!
Chicken Piccata
Ingredients
- 3 boneless, skinless chicken breasts, cut in half lengthwise
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup all-purpose flour, for dredging
- 4 tablespoons butter, unsalted
- 3 tablespoons extra virgin olive oil
- 2 eggs, whisked
- Lemon juice from 2 lemons
- Zest from 1 lemon
- ½ cup chicken stock
- ¼ cup capers
- 1/3 cup fresh parsley, chopped
Instructions
- Season chicken with salt and pepper. Place two bowls on the counter, one containing the whisked eggs and lemon zest, the other bowl with flour seasoned with salt and pepper. Dredge chicken in egg and zest mixture, followed by flour mixture. Shake off excess flour.
- In a large skillet, heat olive oil and 2 tablespoons of butter to medium heat.
- Add chicken to the skillet and cook for 4-5 minutes on each side, or until browned and fully cooked inside. Remove chicken from skillet and set aside.
- Remove skillet from heat. Add lemon juice, chicken stock, capers and scrape the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Add more salt and pepper to taste. Place chicken back into skillet and simmer for about 5 minutes. Remove chicken to a platter. Add remaining 2 tablespoons butter to skillet and whisk for about a minute to thicken sauce.
- Add chicken back to skillet and garnish with parsley and fresh lemon slices. Serve immediately.
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