Chicken Piccata
Lemony, caper-topped, and just buttery enough, chicken piccata is a simple weekday meal that everyone will adore, and it takes only 10 minutes from sauté pan to table.
Yield: 6
Materials
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers drained
- 1/4 cup chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper. Dredge them in the flour, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown on both sides and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and whisk in the remaining tablespoon of butter.
- Return the chicken to the skillet and coat it with the sauce.
- Sprinkle chopped parsley over the chicken before serving.