After Matt’s surgery on Monday, my Mom was kind enough to come over and cook some dinner for us all. She made the best chicken piccata and a simple little salad. We are huge fans of Italian around here. They are usually pretty easy and can just be served with salad and some garlic bread if you want. Here’s the recipe that she whipped up for us:
2 skinless and boneless chicken breasts, cut in half so they aren’t so thick then pounded if needed
Sea salt and freshly ground black pepper
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 or broth
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 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.
Into the pan 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.
This salad is so easy but really is delicious.
Cut your vegetables and then toss everything together with Italian dressing. Refreshing and delicious!
Some of our other Italian favorites:
Chicken Marsala is one of my favorites and I can’t believe I haven’t shared that one on here yet!