How to Make Chicken Piccata

This tangy yet delicate entrée pairs well with numerous side dishes. Recipe serves six.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 small jar capers
• 1/2 c. fresh lemon juice
• 1/4 c. olive oil
• 1/3 tsp. freshly cracked black pepper
• salt to taste
• 6 large boneless, skin-on chicken breasts
• simmering chicken broth (optional)
• 2 tbsp. unsalted butter
• 2 tbsp. freshly chopped tarragon
• Groceries
• Baking Dishes
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Saucepans
• Skillets
• Spatulas
• Mixing bowls
• Measuring cups

1. Drain the liquid from the capers into a large bowl. Add the lemon juice, half of the oil, pepper and salt.

2. Add the chicken breasts to the bowl and toss them in the mixture so they are well coated. Marinate in the liquid for 2 hours, turning the breasts every half hour.

3. Preheat the oven to 250 degrees F. Remove the chicken breasts from the bowl and pat dry.

4. Place the marinade in a small saucepan and bring to a boil. Boil the marinade for 3 minutes and then remove from heat.

5. Heat the remaining oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts, skin side down, and sauté for about 4 minutes. If the breasts won't all fit easily in the pan, sauté half the chicken first, then sauté the other half. Don't crowd the pan.

6. Turn the chicken and sauté the other side for about 4 minutes. Transfer the breasts to an ovenproof dish and place the dish in the oven.

7. Pour off any oil from the skillet and then return it to the stove. Add the marinade to the skillet; bring to a boil while scraping up any browned bits on the bottom of the pan.

8. Add the butter and capers and swirl the sauce to melt and incorporate the butter. Remove the skillet from the heat and taste for seasoning.

9. If the sauce is too strong, add either more butter or some of the chicken broth until the flavors are to your liking.

10. When the sauce is ready, pour it over the breasts and serve garnished with the tarragon sprinkled over top.