Chicken Piccata
2
servings20
minutes15-20
minutesIngredients
- 2
skinless and boneless chicken breasts, butterflied and then cut in half
Salt and Pepper
All-purpose flour, for dredging
- 6 tbsp
unsalted butter
- 5 tbsp
extra-virgin olive oil
- 1/4 cup
white wine
- 1/3 cup
fresh parsley, chopped
Your favorite pasta, cooked according to their instructions.
Directions
Combine flour, salt and pepper in a bowl. Dredge the chicken in the flour mixture, shaking off excess.
In a large 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 chicken from the pan.
Deglaze the pan with the white wine, gently scraping any stuck food (aka the good stuff).
Return the chicken to the pan and pour in the Lemon Dill and Capers Sauce. Simmer on low heat for 5 minutes.
Remove the chicken to a plate with your favorite pasta.
Pour over the sauce from the pan and enjoy!
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