Lemon Chicken Piccata
Lemon Chicken Piccata
This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it’s perfect with pasta for a quick and delicious dinner.
Chicken Piccata is such a classic comfort food that I crave in any season. The bright, lemon butter caper sauce is so easy and fresh. I go extra on the briny capers!
Lemon Chicken Piccata
Ingredients:
3 chicken breasts, cut in half lengthwise
S&P to season
1/4 cup of flour
1/4 tsp garlic powder
4 tbsp butter, divided
1 tbsp olive oil
1/4 cup dry white wine (or chicken broth)
1 tbsp lemon juice and zest of 1 lemon
1-2 tbsp capers, drained
1/2 cup whipping cream
Chopped parsley for garnish, optiona
Directions:
Slice chicken breasts lengthwise to make 6 thinner cutlets. Season chicken generously with salt and pepper and sprinkle with garlic powder.
Coat the chicken in flour.
Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.
Remove the chicken from skillet and set aside.
Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.
Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
Garnish with freshly chopped parsley and parmesan cheese.
😎Enjoy! Super easy and so delish. I served this with a classic panzanella salad and a glass of white wine.
Please share your comments in you make this recipe. I love to hear if you tried it!