chicken-piccata-ccflickr-noonch

For Red Tricycle’s Editorial Director chicken is on her family’s dinner menu more often than not. But, trying to re-invent the wheel when it comes to chicken is easier said than done. So when she discovered this Chicken Piccata dish that requires ingredients she already has on-hand and gives normally dry chicken breast a boost of flavor she was sold. Read on for the full ingredients and recipe that you’ll soon want in your dinner rotation.

Serves 4

Ingredients:
2 skinless boneless chicken breasts sliced in half lengthwise
5 tablespoons of unsalted butter
1/4 cup of flour for dredging the chicken
juice from one lemon
1/2 cup chicken stock
1/4 cup brined capers
1/4 cup freshly chopped Italian parsley

Method:
1. Season the chicken pieces with salt and paper and then lightly dredge them in flour.

2. Melt the butter in a skillet and cook the chicken pieces about 3-5 minutes on each side. If you want to speed up the cooking time, we found that placing a lid on top of the skillet when cooking really helps!

3. Once the chicken is cooked through remove from the pan and place on a plate.

4. Add the lemon juice, chicken stock and capers to the same skillet and bring to a boil scraping down the bottom of the skillet of any bits.

5. Once you bring the sauce to a boil, turn down the heat and add back your chicken pieces. Bring the entire skillet to a slight simmer and then add your chopped parsley to the top of the chicken.

6. Serve and enjoy! We like serving this dish with rice or plain noodles that’ll absorb the sauce.

Do your kids like Chicken Piccata? Have you tried making this dish yet? What changes or additions did you make to this recipe? 

Red Tricycle’s Editorial Director adapted this recipe from Food Network’s Giada de Laurentiis. She loves this recipe for its simplicity, great taste with not too many ingredients and the fact it uses just one pan (read: easy clean-up!); photo: noonch via flickr