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“Giada Piccata”

September 10, 2010

When I went searching through my mom’s huge recipe box this past weekend, there was one common dish that I could not find a recipe for. This is probably because something like “Chicken Piccata” is a recipe memorized by mom. However, I had never made this dish before and who else to turn to for a great recipe, but Giada. I found her recipe here. I have to say that this dish is simple and light but packs some flavor that is unique from the regular chicken breast you may grill on a week night.

Giada’s Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch 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.

Reduce heat to medium low and 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

One Comment leave one →
  1. September 10, 2010 3:10 pm

    Yum! This looks so good! I am going to definitely try it. Speaking of Giada, her recipe for “Spaghetti & Clams” is by far, the best one I have ever made! Try it sometime~

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