Chicken Piccata Recipe

Prepare the Chicken

Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.

Coat the Chicken

Dredge each chicken breast in all-purpose flour, shaking off excess flour.

Cook the Chicken

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown, about 4-5 minutes on each side. Once cooked, transfer to a plate and cover to keep warm.

Make the Sauce

In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat and let simmer for 5 minutes.

Finish the Dish

Return the chicken to the skillet and simmer for an additional 5 minutes. Stir in remaining 2 tablespoons of butter and chopped parsley before serving.

Prepare the Potatoes

Peel and quarter the russet potatoes. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt.

Cook the Potatoes

Bring the water to a boil over high heat. Reduce heat and let simmer for about 15-20 minutes or until the potatoes are fork-tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add 4 tablespoons of butter and 1 cup of milk. Mash until smooth and creamy. Season with salt and black pepper to taste.

Prepare the Vegetables

Trim the ends of the green beans and wash the cherry tomatoes.

Cook the Green Beans

In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until tender but still crisp. Drain and set aside.

Sauté the Vegetables

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the green beans and cherry tomatoes. Sauté for about 5-7 minutes until the tomatoes are blistered and the green beans are tender. Season with salt and black pepper.