This is such a simple and tasty dish but somehow I did it wrong. I am going to blame it on the typo at the Food Network recipe site because that is where I found the recipe I followed. I learned a few things, besides too much lemon juice in a dish is hard to fix. I learned to read the reviews from now on when following these kinds of recipes. And if there is a video connected to the recipe, by all means watch it!
Recipe curtesy Giada DeLaurentis and Food Network
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground 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 stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In 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 in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock 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.
I doubled this recipe to have more sauce but there was one slight problem-the amount of lemon juice . See up there where it says “1/3 cup” of lemon juice? Yeah, that measurement is way, way off! This sauce was so stinking tart! In the reviews, people discussed this fact, which I read after the problem. Originally in the video Giada says to use the juice of one lemon or about 3 TBSP. I used 3 lemons! Yikes!!! ( I am not sure who at the Food Network typed up this recipe for the web but they need a good proofreader. )
In my attempt to fix the sauce I added a lot more chicken broth and some cornstarch to keep the thicker consistency and in the end we had something palatable. The chicken was so juicy and moist and the sauce was good to have with the orzo I made. For some reason the frozen peas we cooked came out all shriveled up so we skipped out on a veggie that night.
I have a friend who makes chicken piccata that is so delicious so I decided to give it a try. It’s a fairly simple and quick recipe to toss together and I was able to use my new skillet with great success. I’ll make it again but cut down on the lemon juice.