Recipes
Chicken Piccata
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Ingredients
  • 4 McGinnis Sisters boneless chicken breasts, halved crosswise
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • all-purpose flour, for dredging
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup reduced sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 1/4 cup drained capers, rinsed
  • 2 tablesppons chopped fresh flat-leaf parsley
Directions:
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
 
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with parsley and serve.



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