Dylan Dreyer Chicken Piccata Recipe

Chicken Piccata is a classic Italian dish that features tender chicken cutlets in a tangy and savory lemon caper sauce. This recipe is a favorite of Dylan Dreyer and is sure to become a staple in your kitchen as well.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tablespoons chopped fresh parsley

Instructions: How to Cook Dylan Dreyer Chicken Piccata

1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
4. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. Reduce the heat to medium and add the chicken broth, lemon juice, and capers to the skillet. Cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
6. Stir in the remaining 2 tablespoons of butter until melted and the sauce has thickened slightly.
7. Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to heat the chicken through.
8. Sprinkle with chopped parsley before serving.
9. Enjoy your delicious Dylan Dreyer Chicken Piccata!