So this chick seems to have it all. She’s a food network star, she’s wealthy (I heard her father is rich too), she’s gorgeous and she manages to eat pasta all day and not gain a pound. I put all of those negatives aside and decided to try out her Chicken Piccata recipe. :)

I don’t know if I violated some italian food rule, but I chose to serve it over my tri-color orzo. Orzo is pasta shaped like pearls of barley and it looks like rice. It was a welcomed surprise at our table but my only regret was not seasoning the pasta. (I didn’t even salt the water, lol) My rationale was that didn’t need it since the chicken piccata was going to top it and it in itself was so flavorful. So ummm yeah….at least salt the water. : )

My guests loved it but it could’ve been better in my opinion. Ok, that was the hate talking. lol It was good. Dig in!

Ingredients:

  • 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

Directions:

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.