Giada De Laurentiis
- 4 skinless boneless chicken breasts (halved crosswise)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- All purpose flour (for dredging)
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- ½ cup reduced-sodium chicken broth
- 1/3 cup fresh lemon juice (from about 2 lemons)
- ¼ cup drained capers (rinsed)
- 2 tablespoons chopped fresh parsley
- Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of butter with 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
- Add the broth, lemon juice and capers to the same pan. Bring the broth mixture to boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.
- Nutrition Serving Size
- 4 servings
- per serving
Amount/Serving % Daily Value
- 25.6 grams
- Saturated Fat
- 9.8 grams
- Trans Fat
- 0.5 grams
- 229.1 milligrams
- 631.9 milligrams
- 4.7 grams
- 0.6 grams
- 0.6 grams
- 62.4 grams
3 reviews & comments
Such bright flavors. My family loves this.
I have been using Giada's older recipe for chicken piccata for probably 15 years. It is the first of her recipes I tried and one of my most successful. I'm making her panetone French toast for Xmas morning as has become our tradition. I have yet to try on of her recipes that hasn't turned out well. I'm looking forward to try this streamlined version confident it will become my go to.
I’ve made this one and it’s super easy, moist and delicious!