Chicken Piccata
A bright and tangy Italian classic made with chicken breasts, fresh lemon, and capers, perfect for a quick yet impressive meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste Salt
- to taste Pepper
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/2 cup chicken broth
- 1/2 cup fresh lemon juice
- 1/4 cup capers
- Fresh parsley for garnish Chopped
Instructions
Preparation
- Lightly season the chicken breasts with salt and pepper. Dredge each piece in flour, ensuring an even coating.
- In a large skillet, heat olive oil and half of the butter over medium-high heat.
- Add the floured chicken breasts to the pan without overcrowding, cooking until golden brown and cooked through, about 4-5 minutes per side.
- Remove the chicken from the skillet and set aside on a plate.
Sauce Preparation
- In the same skillet, add chicken broth, fresh lemon juice, and capers. Bring to a boil, stirring occasionally for about 2-3 minutes.
- Stir in the remaining butter until melted, enhancing the sauce's richness.
- Return the chicken to the skillet and spoon the sauce over each piece to coat.
Serving
- Before serving, garnish with freshly chopped parsley and enjoy warm.
Notes
Serve with sides like angel hair pasta or a fresh salad. Pairs well with chilled white wine.