Chicken Piccata

An easy, light way to enjoy the humble chicken breast! Drenched with a buttery-lemon sauce, this chicken piccata is perfect for a quick weeknight dinner or even to serve to guests.

Chicken Piccata

An easy, light way to enjoy the humble chicken breast! Drenched with a buttery-lemon sauce, this chicken piccata is perfect for a quick weeknight dinner or even to serve to guests.

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Chicken Piccata

Prep Time

5 min

Total Time

15 min

Serves

4 Servings

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Ingredients

2x boneless, skinless chicken breasts, halved horizontally to make 4 thin pieces

Salt and pepper

All purpose flour

6 tbsp unsalted butter

4 tbsp olive oil

⅓ cup lemon juice (juice from about 2 lemons)

⅔ cup chicken broth

¼ cup capers

½ tsp salt

Fresh parsley and more lemon slices for garnish

Instructions

Season the chicken on both sides generously with salt and pepper.
Place the flour in a shallow bowl. Dredge each chicken filet by dipping in the flour and shake off any excess.
Heat 4 tbsp oil and 4 tbsp butter in a large skillet over medium-high heat. When hot and the butter has melted, turn to medium and shallow fry the 4 chicken filets 3-5 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer.
**Note: if only 2 pieces of chicken fit in your skillet, fry in two batches, using 2 tbsp olive oil and 2 tbsp butter for each set of two chicken filets.**
Transfer the chicken to a plate.
Make the sauce: Add the lemon juice, chicken broth and capers to the skillet and bring to a simmer. Turn to medium-low, keep at a simmer and scrape up any browned bits from the bottom of the pan. Simmer for about 5 minutes until the liquid is reduced by a third to a half. Once the sauce is slightly reduced, turn the heat down to low and stir in 2 tbsp butter and ½ tsp salt until the butter is melted.
Take the sauce off the heat and pour over the chicken. Garnish with parsley and serve.