Martha Stewart Chicken Piccata Recipe
Are you looking for a fast and delicious dinner? This Martha Stewart Chicken Piccata Recipe is the perfect choice for busy weeknights.
Ingredients
- 2 large skinless boneless chicken breasts (about 1 pound)
- 1/2 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or dry white wine
- 1/4 cup brined capers rinsed
- 1/4 cup fresh parsley chopped
Instructions
Prep the Chicken
- Cut the chicken breasts in half lengthwise. Place them between two pieces of plastic wrap. Use a mallet to pound them until they are thin. This ensures even cooking.
Season and Flour
- Mix the flour, salt, and pepper in a shallow bowl. Dip each piece of chicken into the flour. Shake off any extra flour. The coating should be very light and even.
Sear the Meat
- Heat olive oil and one tablespoon of butter in the skillet. Place the chicken in the hot pan. Cook for three minutes per side until golden brown. Remove chicken and set aside.
Deglaze the Pan
- Add the chicken stock or wine to the empty skillet. Scrape the bottom of the pan to loosen the brown bits. Those bits hold all the flavor. Let the liquid simmer and reduce.
Make the Sauce
- Whisk in the lemon juice and the remaining butter. Add the capers to the pan. Stir until the butter melts and the sauce looks creamy. This takes about two minutes.
Combine and Serve
- Place the chicken back into the skillet. Spoon the sauce over the meat to coat it well. Sprinkle fresh parsley over the top. Serve immediately while the sauce is warm.
Notes
- Extra Crispy: Add a little parmesan cheese to your flour mixture.
- Low Carb: Use almond flour instead of white flour for dredging.
- No Wine: You can use extra chicken broth if you prefer not to use alcohol.
- Veggie Boost: Stir in some fresh baby spinach at the end until it wilts.
- Cold Butter: Use cold butter for the sauce to make it extra glossy.