Giada De Laurentiis Makes Chicken Piccata

Ingredients

• 2 pieces Chicken Breast (skinless, boneless; butterflied into 4 thin pieces)
• 0.25 cup All-Purpose Flour (light coating for dredging)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Extra Virgin Olive Oil (for searing; higher smoke point than butter alone)
• 4 tbsp Unsalted Butter (softened, cut into cubes; 2 tbsp for searing, 2 tbsp for finishing sauce)
• 1 cup Low Sodium Chicken Stock (canned; can be frozen in a bag for future use)
• 1 whole Lemon (juice only; zest optional for extra aroma)
• 2 tbsp Capers (rinsed and drained; use a handful if you prefer more tang)
• 1 tbsp Flat‑Leaf Parsley (chopped; garnish)

Instructions

1. Butterfly the chicken breasts

   Place each chicken breast on the cutting board, lay your palm on top, and slice horizontally through the middle without cutting all the way through, then open like a book and cut the remaining hinge to create two thin pieces.

   Time: PT5M

2. Season the chicken

   Sprinkle both sides of each piece with 1 tsp salt and ½ tsp freshly ground black pepper.

   Time: PT2M

3. Lightly coat with flour

   Place ¼ cup flour in a small bowl and lightly dredge each chicken piece, shaking off excess.

   Time: PT3M

4. Heat oil and butter

   Heat the large skillet over medium‑high heat, add 2 tbsp olive oil and 2 tbsp butter. Wait until the butter melts and the mixture sizzles gently.

   Time: PT3M

5. Sear the chicken

   Add the chicken pieces in a single layer (you may need to work in batches). Cook 4‑5 minutes, turning once, until golden brown.

   Time: PT5M

6. Rest the chicken

   Transfer the cooked chicken to a plate and keep warm while you finish the sauce.

   Time: PT1M

7. Deglaze the pan

   Pour 1 cup low‑sodium chicken stock into the hot skillet, scraping the browned bits from the bottom with a spatula.

   Time: PT2M

8. Add lemon and capers

   Stir in the juice of the lemon and 2 tbsp rinsed capers. Simmer for 3 minutes until the sauce reduces slightly.

   Time: PT3M

9. Return chicken to the sauce

   Place the chicken pieces back into the skillet, spoon sauce over them, and heat through for 2 minutes.

   Time: PT2M

10. Finish the sauce with butter

    Add the remaining 2 tbsp soft butter, stirring until melted and the sauce becomes glossy.

    Time: PT2M

11. Plate and garnish

    Arrange the chicken on serving plates, drizzle the pan sauce over each piece, and sprinkle with chopped flat‑leaf parsley.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

18g

Fiber

1g