Easy Chicken Piccata… It’s what’s for #dinner.

How many of you love easy dinner dishes? You know, those dishes that you can throw together in 20-30 minutes? Come on, I know you do!

When I was in college at American University, I purchased Rachel Ray’s 30-minute meals cookbook. Sadly, when I moved back to California after graduating, the box which contained the cookbook along with half of my books, drawings, journals, and photographs never made it to my parents’ front door. However, that love for quick-meals never ended. I still search for those perfect, easy, no fuss meals for any weekday evening.

One time, I came across a Chicken Piccata recipe. This recipe called for the chicken to be floured and fried, the pan to be deglazed, and the sauce to be thickened by placing the chicken back in the deglazed pan. Rather than making it that way, I skipped a few steps and decided to just cook the chicken without flour. It was just as yummy and probably healthier than the original recipe. I also cut the amount of butter by A LOT. I know that Chicken Piccata should be buttery, but I would like my arteries to continue pumping my O+ blood.

IMG_0012_2Easy Chicken Piccata Recipe
Serves 3-4

  • 1-2 lbs of chicken (I usually use boneless, skinless thighs. I rarely buy chicken breasts anymore.)
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • Juice from 2 lemons
  • 1/2 cup chicken stock
  • 1/4 cup brined capers
  • 1/3 cup fresh parsley, chopped
  1. In a medium to large skillet (need enough room for all the chicken to lie flat, not stacked on top of each other) on medium heat, add the olive oil and butter. Once the butter has melted, cook the chicken. Salt and pepper the chicken as well.
  2. Once the chicken is cooked all the way, remove and place the chicken on a plate. Reduce to low heat and add the chicken stock. Begin deglazing the pan. After you’ve scraped all the wonderful crispy bits, add the lemon juice and capers to the sauce.
  3. When the sauce is reduced a bit, add the chicken back to the skillet. Let it cook with the sauce for about 2-5 minutes. Remove from heat, plate chicken, and garnish with parsley.

AND THAT’S IT!! How easy was that? If you’re cooking this tonight, let me know how it turns out.

‘Til the next time.
– E

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