Chicken Piccata
Classic Chicken Piccata is a perfect recipe for a busy weeknight. The chicken takes 20 minutes to prep and cook, pair it with pasta and a delicious dinner is on the table in no time! Lemony sauce, paired with salty capers and tender chicken cutlets will ensure this is a family favorite!
Servings: 4
Ingredients
- 4 Boneless, Skinless Chicken Breasts (about 1½ pounds)
- ½ Cup Flour
- 2 Shallots
- 2 Lemons
- 1½ Cups Chicken Broth
- 3 TBSP Butter
- 3 TBSP Olive Oil Extra Virgin
- 2 Oz. Capers
- ⅓ Cup Fresh Parsley
Instructions
- Prepare your ingredients. Mince the shallots. Zest the lemons, halve and juice. Chop parsley. Set aside separately.
- Pat the chicken breasts dry. Cut each breast into 3 equal pieces. Cover with plastic wrap and pound breasts to about ½ inch thickness. Season each side of the chicken with salt and pepper.
- Add flour to a plate and dredge each chicken cutlet in the flour so that each side is well coated with flour. Shake off excess and place on a separate plate.
- In a large skillet, add 2 TBSP olive oil and 1 TBSP butter and heat over medium-high heat. Add the chicken cutlets and cook on one side until golden brown, about 4 minutes. Flip the cutlets and cook until the internal temperature of the meat has reached 165°, about another 3 minutes. Remove chicken from the pan to a plate and tent with foil.
- In the same pan as the chicken was cooked, add 1TBSP of Olive Oil and the shallots. Cook until fragant, about one minute.
- Stir in the chicken broth, lemon juice and 1 TSP of the lemon zest. Bring to a boil and scrape the browned bits for added flavor. Stir occasionally while cooking. Allow to cook for about 3-4 minutes until slightly thickened.
- Remove from heat and swirl in the remaining 2 TBSP of butter. Stir in capers.
- Spoon lemon-caper sauce over plated chicken. Garnish with remaining lemon zest and fresh parsley.
- Enjoy immediately!
