lemon chicken piccata

It’s easy to make restaurant quality Chicken Piccata at home with just a few simple ingredients.  If you love all things lemon like I do, then you’re going to love this dish! Chicken Piccata is usually served with pasta, but it also goes well with rice, mashed potatoes, or roasted vegetables.

Ingredients

2 skinless, boneless chicken breasts, butterflied and cut in half

8 tbsp all-purpose flour

6 tbsp unsalted butter, divided

6 tbsp extra-virgin olive oil

1/3 cup freshly squeezed lemon juice

½ cup chicken broth

3 tbsp capers, rinsed

¼ cup fresh, flat-leaf parsley, rinsed

Salt + Ground pepper to taste

Instructions

To butterfly a chicken breast, lay it on a cutting board; starting at the thicker end, use a sharp knife to slice horizontally almost to the other side; then open it (like a book) and press it flat. Cut each butterflied chicken breast in half (you will have 4 nicely thinned pieces of chicken).

1. Season chicken with salt + pepper; add flour to a pie pan and lightly coat the chicken, both sides, in the flour; shake off excess. This helps the chicken to brown nicely and thickens the lemon butter sauce.

2. In a large skillet over medium-high heat, melt 2 tbsp butter and 3 tbsp olive oil. Place two pieces of chicken in the skillet. Cook both sides for 3-4 minutes, until it is golden brown. Remove from pan and set aside.

3. Add 2 more tbsp butter with the remaining olive oil in the skillet. Add the remaining two pieces of chicken and cook 3-4 minutes each side, until golden brown. Remove from pan and set aside.

4. Pour lemon juice and chicken stock into your skillet; add capers and bring to a boil; then reduce to a simmer. Add chicken back to the skillet and simmer 5-7 minutes. Place the finished chicken breasts on two individual plates for serving.

5. For the sauce, add the remaining 2 tbsp of butter to the skillet and whisk together. Pour sauce over the chicken and garnish with chopped parsley. Serve with pasta or your favorite side dish.

Makes 2 delicious servings.