EFK Tested
Erickson Chicken Piccata
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Prep
- 15 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season chicken and dredge lightly in flour.
- 2. Brown in olive oil and 1 tablespoon butter; remove when 165°F.
- 3. Add stock and lemon juice, scraping up browned bits. Simmer until slightly reduced.
- 4. Stir in capers and remaining butter. Return chicken briefly to coat and finish with parsley.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F and refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗