Guy Fieri Chicken Piccata Recipe
Let’s talk about Guy Fieri’s chicken piccata—it’s a dish you can’t stop thinking about once you try it!The dish centers around tender, pan-fried chicken paired with a light yet zesty sauce that feels effortlessly indulgent.One important step is dredging the chicken lightly in flour. This gives it just the right coating to crisp up beautifully while keeping the inside tender.For an extra layer of richness, I use a high-quality unsalted butter when finishing the sauce. It helps bring out a silky texture that’s hard to beat.Serve it with crusty bread to soak up all the extra sauce—it’s too good to waste!
Servings: 4
Ingredients
- 4 Chicken Breasts boneless, skinless
- 1/2 cup All-Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3 tbsp Olive Oil
- 2 tbsp Butter
- 1 cup Chicken Broth
- 1/4 cup Lemon Juice freshly squeezed
- 1/4 cup Capers
- 2 tbsp Parsley chopped
Instructions
- Flatten the chicken breasts with a meat mallet until they are about 1/4 inch thick.
- This ensures even cooking and helps the meat absorb more flavors.
- Combine the flour, salt, and black pepper in a shallow dish.
- Dredge each chicken breast in the mixture, shaking off excess flour.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the chicken breasts for 3-4 minutes on each side or until golden brown.
- Then, remove the chicken and set it aside.
- In the same skillet, add chicken broth, lemon juice, and capers.
- Bring to a boil while scraping up any browned bits from the pan, as they add rich flavor to the sauce.
- Return the chicken to the skillet, reduce heat, and simmer for about 5 minutes.
- Add the remaining tablespoon of butter and sprinkle with chopped parsley before serving.