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O’Brien’s Restaurant’s Chicken Piccata

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Course Entrées

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.  
Keyword Chicken Picatta, O'Brien's
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