Entrée: Italy – Pollo Piccata (Piccata Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

2 bone-in chicken breasts, about 1.5 lb total (680 g total)
Salt and pepper to taste
2 tbsp (30 ml) all-purpose flour
3 tbsp (45 ml) olive oil
1 / 2 cup (120 ml) chicken stock
1 / 4 cup (60 ml) fresh lemon juice
1 / 4 cup (60 ml) capers, drained
3 tbsp (45 g) unsalted butter
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. **Season and Coat the Chicken**: Season the chicken breasts with salt and pepper. Lightly coat them in flour, shaking off any excess.
2. **Sear the Chicken**: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts skin-side down and cook until golden brown, about 5-6 minutes per side. Remove and set aside.
3. **Prepare the Sauce**: In the same skillet, add chicken stock, lemon juice, and capers. Bring to a boil, scraping up browned bits from the pan for extra flavor.
4. **Finish Cooking the Chicken**: Return the chicken to the skillet. Reduce heat to low and simmer until chicken is cooked through, about 20 minutes. Remove the chicken and place on a serving platter.
5. **Make the Sauce**: Increase the heat and whisk in the butter, creating a velvety sauce. Pour over the chicken, garnish with fresh parsley, and serve.