Chicken Piccata
Add fab flavor to dinnertime with delicious chicken piccata. Zesty lemon, briny capers and a buttery sauce pair with juicy chicken.
Servings: 4 to 6
Equipment
- Skillet Large
Ingredients
- 3 boneless skinless chicken breasts sliced in half lengthwise to make thinner cuts
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon lemon zest
- 3 to 5 Cloves garlic minced
- 1 Cup chicken broth
- ½ Cup dry white wine or sub chicken broth
- juice of 1 large lemon
- ½ Cup all-purpose flour
- 1 Stick butter 8 Tablespoons
- 2 Tablespoons olive oil
- 3 Tablespoons capers drained
Optional Garnishes:
- parsley freshly chopped
- lemon slices
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- Coat each piece of chicken with flour.
- Heat a skillet over a medium-high heat.
- Add 1 tablespoon oil and 2 tablespoons butter.
- Once hot, sear half the chicken for 3 to 4 minutes on both sides until browned.
- Move the seared chicken onto a plate.
- Repeat with the remaining chicken.
- Add the garlic to the same skillet and sauté for 2 to 3 minutes or until fragrant.
- Add the rest of the butter to the skillet, along with the chicken broth, wine, lemon juice, lemon zest, and capers.
- Stir with a wooden spoon and scrape up any stuck-on bits from the bottom of the pan.
- Put the chicken back in the skillet and turn the heat down to a low simmer.
- Cook for 10 to 15 minutes uncovered, or until the sauce has thickened and the chicken is 165°F in the thickest part. Flip the chicken halfway through cooking and stir the sauce every now and then.
- Serve hot with the pan sauce spooned over the chicken, garnished with lemon slices and/or chopped parsley if liked.
Notes
Thin chicken breasts: Slice the chicken breasts in half lengthwise/horizontally to make thinner cuts which cook evenly and cook faster. Alternatively, use a meat mallet to get them thin and even.
Fresh lemon juice: Don't use bottled lemon juice. This gorgeous Italian recipe is best made using fresh lemon juice (you need a fresh lemon for the zest anyway).
Heat olive oil before searing: Make sure the oil is hot when you add the chicken, otherwise the chicken will soak up the oil rather than sizzling in it.
Chicken doneness: When the chicken is 165°F in the thickest part, it's done. If this happens before the sauce is thickened enough, remove the chicken to a plate so it doesn't overcook.
Fresh lemon juice: Don't use bottled lemon juice. This gorgeous Italian recipe is best made using fresh lemon juice (you need a fresh lemon for the zest anyway).
Heat olive oil before searing: Make sure the oil is hot when you add the chicken, otherwise the chicken will soak up the oil rather than sizzling in it.
Chicken doneness: When the chicken is 165°F in the thickest part, it's done. If this happens before the sauce is thickened enough, remove the chicken to a plate so it doesn't overcook.
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1067mg | Potassium: 382mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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