Main Course

CLASSIC LEMONY CHICKEN PICCATA

 

Print Recipe
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Ingredients

  • CLASSIC LEMONY CHICKEN PICCATA
  • 2/15/2018 0 Comments
  • Serves 2:
  • ​2 chicken boneless and skinless chicken breasts, 1/4 inch thick
  • ​about 1/4 cup all purpose flour
  • ​salt and freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 2 teaspoons dried crushed oregano
  • ​pinch of crushed red pepper flakes, optional
  • 2 garlic cloves
  • 1 cup chicken stock
  • 1/4 cup freshly squeezed lemon juice
  • 2-4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon capers, rinsed
  • 5-6 Kalamata olives, sliced and pitted
  • 1 Roma tomato, diced
  • 2 tablespoons chopped parsley

Instructions

1

Pound the chicken breasts to 1/4 inch thickness with a mallet.

2

Season both sides of chicken with salt, pepper, pinch of crushed red pepper flakes, cumin powder, and oregano. Dredge both sides with flour.

3

​Heat a pan over high heat and add oil.

4

Cook the chicken 2-3 minutes on each side until fully cooked through.

5

​Remove from pan and set aside in a plate until sauce is ready.

6

Turn the heat off under the pan and grate 2 garlic cloves into it and add the butter.

7

​Turn the heat on medium and heat through carefully as to not burn the garlic. Heat through just until the butter melts.

8

​Add the chicken stock and bring to a boil. Boil for 2-3 minutes on high heat so that the stock reduces a bit.

9

Add lemon juice, capers and olives.

10

Taste the sauce and season with some salt if needed.

11

​Pour this sauce over the chicken or add the chicken to the pan.

12

​Garnish with chopped parsley and tomatoes.

13

​Serve this dish with pasta, homemade bread, roasted potatoes, or your favorite salad.

14

​Enjoy!

 

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.