Another new dish this week! John found this AI generated recipe while he was looking for hints for making chicken piccata. John said his chicken was a little tough but mine was perfect.

I think I would like a thicker sauce. We will have to work on that for next time.

Chicken piccata

Ingredients

• Chicken: 1.5 lbs boneless, skinless chicken breasts (butterflied and pounded to 1/4-inch thickness) 
• Dredge: ½ cup all-purpose flour, seasoned with salt and pepper 
• Frying: 3 tbsp unsalted butter and 2 tbsp olive oil 
• Sauce:
  • 3 tbsp butter,
  • 1/3 cup fresh lemon juice,
  • ½ cup chicken stock (or dry white wine like Pinot Grigio/Chardonnay),
  • 3 tbsp brined capers (rinsed and drained) 
• Garnish: Freshly chopped parsley 

Instructions

Prep the chicken: Slice your chicken breasts in half horizontally (butterfly them) and use a meat mallet to pound them to an even ¼ inch thickness. Season with salt and pepper, then lightly dredge in flour, shaking off any excess. 

Sear: Heat the oil and 3 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken for about 2–3 minutes per side until golden brown and cooked through. Remove and transfer to a serving plate. 

Build the sauce: In the same skillet, whisk in the lemon juice, stock (or wine), and capers. Bring to a boil, scraping up the flavorful brown bits from the bottom of the pan. Let the sauce reduce for about 3–4 minutes. 

Finish: Remove the pan from the heat and swirl in the remaining 3 tablespoons of cold butter until the sauce is glossy and emulsified. Return the chicken to the skillet to coat in the sauce, garnish with parsley, and serve.