Chicken Piccata

I am very excited! 

Today is the first of what I hope will be many reader-submitted recipe posts.

Recently, I asked all of you lovely Country Cook readers to 

submit your favorite family recipes.

You and your recipe will be the star of your own post right here on The Country Cook.

The first e-mail I received was from Sarah Stanley from Canal Winchester, OH.

Well color me pink and call me a pig because I squealed with excitement to 

receive our first recipe submission.

I hope y'all will give a warm welcome to Sarah. 

And don't forget, if you'd like to share one of your favorite recipes, click HERE for details.

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Hello, my name is Sarah Stanley and I'm from Canal Winchester, OH. I'm a huge (but picky) foodie. I have a very energetic 4 year old the keeps me on my toes at all times and a sweet baby girl that is up in heaven.

Sarah with her husband, John and son, Jakhob.

My hubby had been watching an episode of Every Day Italian and saw Giada make Chicken Piccata. He wanted to try the recipe but knew my picky taste buds would require some alterations. He made it for me and I fell in love with it. I must say though that this was the only time my hubby made this dish. I however make it at least once a month. My bff and her girls even love the recipe. Below is our altered version of the recipe. I like to serve this with salad, broccoli au gratin rice a roni, and some good crusty bread to soak up the juice. 

I hope you enjoy.

(Picture courtesy of Food.com, Sarah's version does not include capers)

Chicken Piccata

Ingredients:

1 to 1 1/2 pounds chicken tenders

Sea salt

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

Directions

Season chicken with salt and then dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add half of the chicken and cook for 2-3 minutes. When chicken is browned, flip and cook other side for 2-3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the remaining pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.

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I just want to say a BIG thank you to Sarah for being the first brave soul to do this.

This is a great recipe and it comes together very quickly and it is very healthy!

Sarah wanted to dedicate her post to her husband, John. 

Sarah says, "For thinking of me when he introduced it to our family."

As always, I want to thank everyone for their continued support of this blog.

 I read each and every comment you make on here or facebook and twitter.

You have been such a source of laughter, positivity and friendship - thank you!

I hope more of you will continue to submit your recipes to share.

Enjoy!

Printable Recipe Here