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Chicken Piccata

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A classic Italian-American dish featuring tender chicken breasts in a tangy lemon-caper sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Instructions

  1. Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
  2. In a large skillet over medium-high heat, melt 2 tablespoons butter with olive oil. Add chicken and cook until golden brown, about 3 minutes per side. Remove chicken and set aside.
  3. Add lemon juice, chicken stock, and capers to the skillet. Bring to a boil, scraping up browned bits. Return chicken to the pan and simmer until sauce thickens slightly, about 5 minutes. Stir in remaining butter and parsley. Serve immediately.

Notes

For extra flavor, add a splash of white wine to the sauce. Serve with pasta or steamed vegetables. Leftovers can be refrigerated for up to 2 days.

Nutrition

Find it online: https://www.receipster.com/chicken-piccata-recipe/

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