Martha Stewart Chicken Piccata Recipe
Are you looking for a fast and fancy dinner? The Martha Stewart Chicken Piccata Recipe is a top choice.
Equipment
- Meat mallet
- Large skillet
- Tongs
- Whisk
- Measuring Spoons
- Chef Knife
Ingredients
- 4 CHICKEN BREASTS
- 1/2 cup ALL-PURPOSE FLOUR
- 4 tbsp UNSALTED BUTTER
- 2 tbsp EXTRA-VIRGIN OLIVE OIL
- 1/3 cup FRESH LEMON JUICE
- 2 tbsp CAPERS
- 1/2 cup CHICKEN STOCK
- 1/4 cup FRESH PARSLEY
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
Instructions
- Place your chicken breasts between two pieces of plastic. Use your mallet to pound them until very thin. This helps the meat cook in just a few minutes.
- Season the thin chicken with salt and black pepper. Dredge each piece in a bowl of white flour. Shake off the extra flour so the coating is light.
- Heat the oil and butter in your large skillet. Place the chicken in the pan over medium-high heat. Fry each side until it is golden and cooked.
- Remove the chicken and put it on a plate. Add the chicken stock and lemon juice to the pan. Use a spoon to scrape the tasty brown bits.
- Add the capers and more butter to the hot liquid. Whisk the sauce until it is thick and very shiny. This creates a rich glaze for the golden chicken.
- Place the chicken back into the pan for one minute. Spoon the lemon sauce over the top of the meat. Garnish with fresh parsley and serve it while hot.
Notes
- Pound the chicken to a very even thickness.
- Use fresh lemons instead of bottled juice today.
- Do not crowd the pan while frying chicken.
- Shake off extra flour for a light crust.
- Use cold butter to make the sauce shiny.
- Rinse the capers to remove the extra salt.
- Keep the cooked chicken warm on a plate.
- Add fresh parsley right before you serve it.