Chicken Piccata
This Chicken Piccata is a quick, flavorful pressure-cooked dish with a tangy sauce.
Equipment
- 1 Large skillet For browning chicken
Ingredients
Main ingredients
- 2 Boneless chicken breasts Butterflied and sliced in half, or use 2 packages thinly pounded chicken thighs
- Sea salt and freshly ground black pepper To taste
- All-purpose flour For dredging
- 6 tablespoons Unsalted butter
- 5 tablespoons Extra-virgin olive oil
- ⅓ cup Fresh lemon juice
- ½ cup Chicken stock
- ¼ cup Brined capers Rinsed well
Instructions
Instructions
- Season your chicken pieces with sea salt and freshly ground black pepper on both sides.
- Dredge each piece in all-purpose flour, shaking off the extra.
- Heat up a large skillet with 3 tablespoons butter and 2 tablespoons olive oil over medium-high heat.
- Add half the chicken pieces to the skillet, browning them about 4-5 minutes per side until cooked through. Then set them aside on a warm plate. Repeat with the rest, adding more butter and oil if needed.
- Once the chicken is browned, add lemon juice and chicken stock to the skillet, scraping up the browned bits.
- Stir in the capers and let it simmer for a couple minutes so the sauce thickens.
- Return the chicken to the pan, coat them with sauce, and cook for another minute.
- Serve hot, spooning sauce over the chicken.
Notes
Use fresh lemon juice for more vibrant flavor. Pound chicken thin for even cooking.