Description
A classic Chicken Piccata dish with a tangy lemon sauce, perfect for family dinners and gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 cup chicken broth
- 1/4 cup capers, rinsed
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Begin by flattening the chicken breasts to an even thickness and season both sides with salt and pepper.
- Dredge the chicken: In a shallow dish, place the flour. Dredge each chicken breast in the flour, ensuring they are evenly coated.
- Cook the chicken: In a large skillet, heat the butter and olive oil over medium heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown.
- Make the sauce: In the same skillet, add lemon juice, chicken broth, and capers. Scrape the browned bits and let it simmer for about 3-4 minutes.
- Combine and serve: Return the chicken to the skillet and spoon the sauce over them. Finish with a sprinkle of freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, do so before adding the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian