July 12, 2011

Lemony Chicken Piccata with Prosciutto

I've often heard people say that everything is better with bacon and let's be honest, it's completely true. In our house we feel similarly about Prosciutto. That's why I couldn't help but add it to one of my all time favorite dishes, Chicken Piccata. It was incredible. I loved the lemony, briny sauce with the combination of the salty Prosciutto. Just thinking about this is making me so glad we have leftovers for tonight. 

Lemony Chicken Piccata with Prosciutto
makes 2 very generous portions or you can cut each piece of chicken in half and make 4 more reasonably sized portions
2 chicken breasts
4 slices Prosciutto
1/2 cup flour
1 tablespoon olive oil 
2 tablespoons butter
2/3 cup chicken stock
1/4 cup freshly squeezed lemon juice
2 heaping tablespoons capers with brine

Butterfly chicken breasts and pound to an even thickness. Place two slices of Prosciutto on one side of each chicken breast. Fold back over and secure with toothpick. Season chicken with salt and pepper.

Dredge chicken in flour and shake off excess. In a large skillet heat olive oil and 1 tablespoon butter. When the olive oil and butter begin to sizzle add chicken breast and cook for 3 minutes on each side or until browned. Remove chicken to plate.

Into pan add chicken stock, lemon juice, capers and brine, scraping the bottom of the pan to pick up all the brown bits. Check for seasoning. 

Return chicken to pan and simmer for 5-10 minutes or until chicken is completely cooked through. 

Remove chicken to platter making sure to remove toothpicks. Add remaining tablespoon of butter to pan and whisk until incorporated. 

Pour sauce over chicken, serve, and enjoy! 

We often use the extra sauce on pasta or mashed potatoes as a side and it is always excellent.

Posted at:
We Did It! Wednesday at Sew Much Ado


  1. Ugh, why don't you live in Portland and cook for me weekly? I miss college mostly because you made me food.

  2. mmm...that really does look yummy. Great photos.