O’Brien’s Restaurant’s Chicken Piccata
Ingredients
O’Brien’s Chicken Piccata
- 2 skinless and boneless chicken breasts, butterflied and then cut in half and pounded
- Sea salt and freshly ground black pepper to taste
- All-purpose seasoned flour, for dredging
- 6 Tablespoons unsalted butter
- 5 Tablespoons extra virgin olive oil
- 1/2 cup Chicken Stock (O’Brien’s makes their own homemade stock)
- O’Brien’s Lemon Caper Butter Sauce
- 1/3 cup fresh parsley, chopped
Lemon Butter Caper Sauce
- 1/2 cup capers
- 2 lbs butter room temperature
- juice of 6 lemons
- 1 Tablespoon dried herbs (parsley, basil, oregano)
Instructions
O’Brien’s Chicken Piccata
- 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. Add chicken stock and allow to simmer.
- Add enough lemon caper butter to thicken sauce and pour over chicken.
Lemon Butter Caper Sauce
- Blend butter in mixing bowl till fluffy. Add ingredients and blend till mixed. Refrigerate – will last several weeks refrigerated.
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