Dylan Dreyer Chicken Piccata Recipe
Chicken piccata is a classic Italian dish that is both flavorful and satisfying. The combination of tender chicken, tangy lemon, and savory capers creates a delicious and refreshing meal. This recipe for Dylan Dreyer's chicken piccata is easy to follow and will surely impress your family and friends.
Prep time: 15 minutes Cook time: 20 minutesIngredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
Instructions:
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
- In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and return the chicken breasts to the skillet. Simmer for an additional 2-3 minutes, or until the sauce has slightly thickened.
- Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce.
- Garnish the chicken piccata with chopped fresh parsley and