Chicken breasts aren’t usually in my kitchen. They’re boring and difficult to cook properly, but when we were in France our friends gifted us the contents of their fridge which included a pack of chicken breasts. I used them to make something that’s been on my radar for a while—chicken piccata. Serves 4:
- 4 boneless, skinless chicken breasts (about 1½ pounds), butterflied if thick
- Salt and pepper
- Flour for dredging
- 6 tablespoons butter
- 3 tablespoons olive oil
- 1 shallot, peeled and sliced lengthwise
- 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
- ¾ cup chicken stock
- 4 teaspoons capers
- Coarsely chopped fresh parsley, for garnish
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate, and cook the remaining pieces, adding more olive oil to the pan if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes. If you’re going to add asparagus (see my verdict below), add them in now.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken breasts with the sauce poured over the top. Garnish with parsley and enjoy!
I’d make these any time! They were delicious, tangy, tasty, and most importantly for chicken breasts—tender! It will be interesting to see what happens with American chicken breasts, but I’m hopeful. This comes together quickly and easily. I tossed some sliced asparagus that I had steamed in the microwave for about 2 minutes in with the chicken and served them over linguini, but might have gone with orzo if we had any at the time.