Total Time: 45 minutes
- 2 chicken breast, boneless, skinless, sliced in half along width
- 1 sea salt and pepper
- 6 tablespoons butter
- 5 tablespoons olive oil, unrefined extra virgin
- 1/3 cup
- 1/2 cup chicken stock
- 1/4 cup , rinsed
- 1/4 cup fresh parsley, chopped
- Season chicken with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Cover loosely with foil to keep warm. Repeat the same process for the other pieces of chicken and set aside.
- Using the same pan, add in lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer for 5 minutes.
- Remove chicken and add in the remaining 2 tablespoons of butter to the sauce and whisk vigorously.
- Pour sauce over chicken and garnish with parsley to serve.
Health Benefits of Chicken Piccata
First off, chicken is a great, affordable, go-to animal protein. We recommend that it is a Good Decision to choose organic to ensure the animal was treated relatively well and the use of antibiotics, growth hormones have been kept to a minimum.
The lemon juice and capers not only provide a bold and zesty flavor to this classic dish, but also nutrients. Lemons contain an abundance of minerals and are known as great detoxifiers. Capers don't tend to get a lot of credit in the nutrition world but these small little spicy flower buds actually do contain vitamin K, iron, flavonoids and fiber.