Chicken - Chicken Piccata

Serves: 4
Notes: This entree can be served with side pasta or even just a salad. Wonderful with CHEESY GARLIC BREAD (see bread recipes).

  • 2 Skinless and boneless chicken breasts, butterflied and cut in half
  • 2 teaspoons ADAMS PARSLEY
  • 4 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons ADAMS GARLIC POWDER
  • 2 teaspoons ADAMS ONION POWDER
  • 1/3 cup lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup capers
  • 1/4 cup sundried tomatoes
  • All-purpose flour, enough to dredge
Season chicken with salt and pepper and dredge in flour. Make sure to shake off excess flour. Over medium heat, melt 2 tablespoons butter and 3 tablespoons olive oil. When butter and oil are heated through and sizzling, add chicken. Cook each side for about 3 minutes or until browned and cooked through. Remove cooked chicken from pan and put aside. In pan that chicken was cooked in, add remaining lemon juice, stock, capers, and sun dried tomatoes. Bring liquid to a boil then remaining butter. Wisk liquid to incorporate all ingredients and chicken drippings. Add chicken back to pan and simmer for 2-3 minutes. Serve chicken with sauce and parsley to garnish (if desired)

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chicken piccata

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