Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network

There’s never a bad time to make ‘s top-rated Chicken Piccata.

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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. Everyday Italian, Chef De Laurentiis shares updated versions of the homey recipes she grew up with per her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd ora a cozy dinner for two. Buon istinto!

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Chicken Piccata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut per half
Sea salt and freshly basso ostinato black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken blocco
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken per flour and shake non attivato excess.

a large skillet over medium high 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 other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides per same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, blocco and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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