Step By Step Recipe for Delicious Chicken Piccata

The Skillet Dinner That Requires No Skills. 

A step-by-step guide for an unbelievably tasty, insanely-easy, dinner for two.

Ingredients: 

2 Chicken Breasts, (the thinner the better)
3 Lemons
¼ cup Capers, drained
½ cup All Purpose Flour
1 tbsp Garlic Powder
1 tbsp Sweet Paprika
1 tbsp Dry English Mustard
2 tbsp unslated Butter
1 tbsp Olive Oil
½ cup Chicken Stock or White Wine
⅓ cup fresh Parsley, chopped
Zoodles with roasted Garlic, or Spaghetti with Arugula Salad (for a side dish)

Directions: 

1.  Mix Garlic Powder, Sweet Paprika and Dry English Mustard with All Purpose Flour.

2.  Next, you’ll dip your Chicken Breasts in the Flour mixture. Most recipes tell you to butterfly the Chicken or pound it flat. I like to keep it simple and either buy thinner cut Chicken breast, or cook the thicker ones a little longer. If you’d like thinner Chicken, then please butterfly or pound it flat before this step.

3. Let your Chicken sit in the Flour and seasonings for just a few minutes. In the meantime, make your side dish. I like to serve my Chicken Piccata with a side of Zucchini Noodles (we call these Zoodles). I combine the Zoodles with 5-6 cloves of roasted Garlic, fresh Lemon Juice, a dab of Olive Oil, Salt and Pepper. I don’t want to flavor the Zoodles too much because it will take the attention away from the main entrée. If you want a heartier dish, serve the Chicken Piccatta with Spaghetti and Arugula dressed in the same way as the Zoodles. (You will need to roast the Garlic beforehand, simply cut head in half and drizzle with Olive Oil, Salt and Pepper. Wrap in foil and roast at 400 for 40 minutes.)

4. Next you’ll heat up your skillet, on medium, for a couple of minutes. Pour in 1 tbsp of Olive oil and 1 tbsp of Butter. Please use real Butter here, ladies and gents, light Butter or Margarine does not work well in this recipe. Once the Butter has melted and combined with the Oil, add Chicken Breasts to the pan.

5.  Pan fry these bad boys until they are golden brown, about 3 minutes on each side. You’ll notice that your Butter and Olive Oil has begun to reduce and is creating little brown crisps. That’s a good thing, I promise.

6.  Once browned, remove the Chicken and set on a stack of paper towels. Now, back to the skillet. Add the juice of two Lemons, Chicken Stock or White Wine, 1 tbsp Butter and the Capers. Use a wooden spoon or spatula to scrape the bits from the bottom of the pan. That’s where all the flavor is.

7. Now add your Chicken Breasts back to the skillet and let them simmer for about 5 minutes on each side, or until the Chicken Breasts are fully cooked.

8.  In the end, your skillet will look like this.

9.  Serve Chicken Piccata alongside the Zoodles or Spaghetti with a lightly dressed Arugula Salad. Use a solid color plate for serving, it will look fancier. I like to serve it with some Lemon slices and sprinkled with Parsley. If you used White Wine instead of Chicken Stock, serve the remaining Wine with your dinner.

Enjoy 🙂