Perfect Lemon-Fresh Chicken Piccata
A refreshing and satisfying dish featuring tender chicken breasts in a bright lemon and caper sauce.
Equipment
- Large Skillet
- Meat Mallet
- Mixing Bowl
Ingredients
Main Ingredients
- 2 large Chicken Breasts Boneless, skinless, approximately 1 pound total.
- 0.5 cup All-Purpose Flour For dredging the chicken.
- 3 tablespoons Olive Oil Extra virgin, for cooking.
- 2 tablespoons Unsalted Butter Adds richness to the sauce.
- 2 cloves Fresh Garlic Minced, for flavor.
- 0.5 cup Chicken Broth Low-sodium, for deglazing.
- 0.25 cup Fresh Lemon Juice Juice of about 2 medium lemons.
- 2 tablespoons Capers For tangy flavor.
- 2 tablespoons Fresh Parsley Chopped, for garnish.
- Salt and Pepper To taste.
Instructions
- Pound the chicken breasts to an even thickness of about ½ inch.
- Season both sides of the chicken with salt and pepper.
- Dredge each chicken breast in flour, shaking off excess.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown, about 4-5 minutes per side.
- Transfer cooked chicken to a plate and cover with foil to keep warm.
- Add butter and garlic to the skillet, sauté until fragrant.
- Deglaze the pan with chicken broth, scraping up browned bits.
- Add lemon juice and capers, simmer for 2-3 minutes.
- Return chicken to the skillet, spoon sauce over, and simmer for 1-2 minutes.
- Garnish with parsley and serve with sauce drizzled over the chicken.
Notes
For variations, consider adding red pepper flakes for spice or incorporating seasonal vegetables.