Chicken Piccata
Amber Kelley
, Winner of Food Network Star Kids

Natural gas is so great because I can control the temperature really easily, and the pan gets up to temperature super fast.

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  • 8 chicken breasts
  • 1 cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • 4 TBSP butter
  • 4 TBSP grapeseed oil
  • 2/3 cup lemon juice
  • 2 TBSP caper juice
  • 1 cup chicken stock
  • 1/2 cup capers
  • 4 TBSP butter
  • Parsley (to garnish)
  • 2 lemons cut into ½ inch slices
Cookware needed
  • non-wooden cutting board
  • harp chef's knife
  • medium bowl (to hold flour mixture)
  • small bowl (initial 1/2 cup flour)
  • 2 tiny bowls (salt and pepper)
  • 2 big plates
  • three small dishes (butter and oil)
  • 13 inch cast iron
  • spatula
  • wooden spatula
  • 4 small bowls (lemon juice, caper juice, chicken stock and capers)
  • 2 bowls
  • 1 serving plate (preferably white)
  • Small whisk
  • Chef knife
  • Lemon juicer
  • Medium cutting board (wood)
  • Butterfly chicken breasts and cut all the way through, cutting the chicken breast into 2 pieces.
  • In a medium bowl, add flour, salt, and pepper and mix.
  • Dredge the chicken in the flour, tap off excess and set on a plate or tray.
  • Add butter and oil to a pan and heat over medium high heat. Cook the chicken for about 3 minutes on each side, or until the chicken is golden brown and cooked to 165 degrees F.
  • Remove chicken and set aside.
  • Add lemon juice, caper juice chicken stock and capers to the pan and bring to a boil while scraping bits off the pan and mixing all the ingredients together. Boil for 1-2 minutes until the sauce thickens slightly.
  • Add butter and mix until melted. Add your chicken back into the pan, making sure it is covered in the sauce.
  • Top with fresh chopped parsley and lemon slices.
from Amber
How To
By Amber Kelley
Meet The Chef
, Winner of Food Network Star Kids