This is the first time I’ve made salmon piccata and I was pleasantly surprised with how easy it was to make. The salmon can easily be substituted with chicken. I made both because my room mate isn’t a fish person, but I let her try the salmon and she really liked it!
I served it with spaghetti and drizzled some of the leftover sauce. Perfect Sunday night meal!
- 4 skinless and boneless chicken breasts, butterflied and then cut in half OR 4 salmon fillets, about 1 lb
- 1 tsp salt
- 1 tsp pepper
- ¼ cup All-purpose flour, for coating, plus additional 1 1/2 tbsp flour
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 cup fresh lemon juice
- 3/4 cup chicken stock
- 1/4 cup capers
Cook pasta according to directions.
Season chicken/salmon with salt and pepper. In a bowl, dredge chicken/salmon in 2 tbsp olive oil. In another small bowl, dredge chicken/salmon in flour until well coated.
In a large skillet over medium high heat, melt 2 tablespoons of butter. When butter starts to sizzle, add 2 pieces of chicken/salmon and cook for 3 minutes. When chicken/salmon is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 2 more tablespoons butter. When butter starts to sizzle, add the other 2 pieces of chicken/salmon and brown both sides in same manner. Remove chicken/salmon and add it to the plate.
Immediately into the same pan add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken/salmon to the pan and simmer for 5 minutes.
Transfer chicken/salmon to serving plates. Then add remaining 1 1/2 tablespoons flour to sauce and whisk vigorously until thickened. Immediately pour sauce over chicken/salmon and serve with cooked pasta.