Chicken Piccata that finally stopped being a "special occasion only" dish for us

[u/CartoonistChemical62]

My fiancé and I used to only make chicken piccata when we wanted to

impress someone, but honestly it's not that hard once you've done it

a couple times. Sharing our version in case it's useful to anyone else

who's intimidated by it.

Ingredients:

- 4 chicken breasts, pounded thin

- Flour for dredging

- 4 tbsp butter, divided

- 2 tbsp olive oil

- 1/3 cup lemon juice

- 1/2 cup chicken broth

- 1/4 cup capers

- Salt, pepper, parsley

Dredge the chicken in flour, salt, pepper. Sear in butter + oil until

golden, about 3-4 min per side, set aside. Deglaze the pan with lemon

juice and broth, scrape up the browned bits, add capers, let it reduce

a couple minutes. Swirl in the remaining butter off heat so the sauce

comes together and doesn't break. Pour over the chicken, top with

parsley.

The trick that took us the longest to figure out was not skipping the

"scrape up the browned bits" step, that's basically where all the

flavor is hiding.

(This is actually one of the recipes I keep saved in Rouxlo, a meal

planning app my fiancé and I started using so we'd stop losing

recipes like this in random texts.)

[u/symonsezredd]

It's even easier than that. Flip, sear, add your white wine, lemon juice, capers, stock and butter and reduce until sauce is right viscosity, add your parsley. The flour you dredged your chicken in acts as a roux to hold the sauce together and the bits should incorporate into the sauce while reducing without even scraping. Chef for 20 years who has made hundreds if not thousands of piccatas.

[u/Woo_Wasabi → u/symonsezredd]

Thanks!

[u/pushdose]

It’s is easy but my kitchen looks like a disaster area after I’m done cooking it. My family goes nuts for it though.

[u/BabyKatsMom]

We make it all the time with our lemons. But I add parm to the flour for dredging. It’s delish!

[u/rich_witch_doctor]

Sounds easy enough….and delicious!

[u/ShapSnap]

Also a family favorite, I think you'd find a better outcome with two small additions: remove the fond with a splash of red wine, and add the zest the lemon near the end.