Chicken Piccata With Lemon Zest And Fresh Thyme
Instructions
Place half of the butter and half of the olive oil in a medium to large frying pan.
Place the frying pan over medium heat.
In a shallow dish, mix together the flour, salt and pepper.
Dredge the chicken breast pieces in the flour mixture.
Add half of the chicken to the pan of melted butter and olive oil.
Cook the chicken until light, golden brown on both sides, and no longer pink in the middle.
Remove the chicken to a large plate.
Add the other half of the butter and olive oil to the frying pan.
Once the butter has melted, add the rest of the chicken to the pan and cook until golden brown on both sides.
Remove the second batch of chicken to the plate with the first batch of sauteed chicken.
Add the lemon juice, chicken stock and capers to the frying pan.
Bring the sauce to a boil, and scrap up all the brown bits of chicken from the bottom of the pan.
Reduce the heat to medium and add the chicken back to the pan.
Cook for another few minutes, until the sauce has slightly thickened.
Stir in the parsley.
Add additional salt and/or pepper to taste, if desired.
Serve the chicken piccata immediately.
Leftovers may be stored in the refrigerator, in an airtight container, for a day or two.
Recipe Tips and Suggestions
If thin sliced chicken breasts can't be found at the grocery store, take two regular boneless, skinless chicken breasts, and slice them in half lengthwise.
Fresh basil, oregano or marjoram may be substituted for the parsley if desired.
2 teaspoons dried herbs may be used in place of the fresh herbs if that is all that is available.
Chicken or vegetable broth may be used in place of the chicken stock.
A bit of Parmesan cheese may be sprinkled on top of the chicken piccata, right before serving.
