Take Out Fake Out: Chicken Piccata
Good morning, ya’ll.
I’m comin’ at ya today with some good old Italiano eats. They have this recipe at countless Italian restaurants, but probably the most commonly known version can be found at The Cheesecake Factory.
Now, The Cheesecake Factory is great and all, I mean especially if you love spending 38 minutes reviewing the menu to still have no idea what you want to eat. But let’s face it – their food can be hard on the ol’ waistband… not to mention the portions are huuuge. If you have self-control, that just means leftovers. But if you’re like myself and you don’t? Let’s just say sweatpants are in your future.
I’m all for gorging myself, but why not make something at home where you can control your portion, save a little coin and know what you’re putting into your body?
This recipe is super easy to make and comes together in less than 30 minutes. The flavors are light, bright and satisfying, without the extra guilt!
Enjoy, folks! As usual, leave a comment below if you have an idea of something you would like to see on Take Out Fake Out.
Total time: 25 minutes
Total time where you’re actually doing things: 10 minutes
What you need:
3 chicken breasts, butterflied in half
Salt and pepper
1 cup flour
3 tbsp butter
2 tbsp olive oil
1/2 cup low sodium chicken stock
1/3 cup lemon juice (about two lemons)
1/4 cup chopped fresh parsley
**hot pasta for serving**
Season chicken with salt and pepper and dredge in flour, shaking off the excess. Set aside on a clean plate.
Heat a large nonstick pan over medium high heat and when hot, add 1 tbsp of butter and 1 tbsp of olive oil. When the butter is fully melted and bubbly, add 3 pieces of the chicken to the pan and allow the chicken to brown, about 3-4 minutes. Flip over and cook for another 3-4 minutes. Remove to a new plate and add another tbsp of butter and olive oil. Add the chicken and repeat with the cooking process. Remove the second batch of chicken to the plate.
Once all the chicken is cooked, and with the pan still on the heat, add the lemon juice, capers and chicken stock to the pan. Using a spatula or wooden spoon, scrape up the brown bits from the bottom of the pan. Bring to a simmer and then reduce the heat to medium, add the chicken to the pan and simmer for 6-8 minutes until cooked through. Check for seasoning and add salt or pepper if needed.
Add about half the parsley and give it a stir, serve over hot pasta with a drizzle of the pan sauce, sprinkle with parsley and serve hot.