If there’s one thing that I find myself cooking a lot of, it’s chicken. And chicken piccata was a new upgrade for chicken on our menu.
Combined with chicken stock, lemon juice, and capers, this dish has that unique balance of ingredients. A bit of tartness from the lemon, some saltiness from the capers… just delish.
Now, the family and I are fairly new to capers, having only truly tried them within a year’s time. But their bite reminds me a bit of green olives.
Capers are grown from the caper bush, and they’re often used in Mediterranean dishes to season or garnish dishes with their salty and pickled flavor. But we all know that with today’s cuisine options, most ingredients are hardly exclusive to any particular meal.
But as with any new ingredient or spin-off on a dish, my thoughts lead me to think of the response from The Particular-4-year-old and The Willing-2-year-old.
Will it be face cringing? Subtly accepted? Interestingly enough, The Willing-2-year-old happily ate the capers without any problems.
He is the one with a more open-minded palate than my Particular-4-year-old. He was even asking to eat the rest of our capers! Lol. The Particular-4-year-old, skeptical at first, didn’t guzzle down all the capers, but has showed improvement with acceptance of these little round buds over time.
Overall, this is a wonderful meal. It’s definitely worth sharing, and easy to make!
- Used brown rice powder instead of all-purpose flour for dredging.
- Didn’t have any parsley on hand. Not a dish-breaking move, though – it still came out great!
Even though the capers were questionable from my eldest’s point of view, the overall flavor of the meal was not compromised at all. Everyone appreciated this new (to us) take on chicken, and we will definitely be making this again!
Yield = 4 servings
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt
- 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 the 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 the other side for 3 minutes. Remove from the pan and transfer to a plate.
- Melt 2 more tablespoons of 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 the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
- Return all of the chicken to the pan and simmer for 5 minutes. Then remove chicken to a serving platter.
- Add the remaining 2 tablespoons of butter to the sauce in the pan and whisk vigorously.
- Pour sauce over chicken, and garnish with parsley.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!