Chicken Piccata

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup olive oil
• 1/4 cup unsalted butter
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chicken broth
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley

Steps

1. 1 Pat chicken breasts dry with paper towels and season lightly with salt and pepper.
2. 2 Place flour in a shallow dish and dredge each chicken breast, shaking off excess.
3. 3 Heat olive oil in a large skillet over medium-high heat.
4. 4 Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove to a plate.
5. 5 Reduce heat to medium, add butter to the skillet, and let melt.
6. 6 Pour lemon juice and chicken broth into the skillet, scraping up any browned bits.
7. 7 Stir in capers and let sauce simmer for 2 minutes.
8. 8 Return chicken to the skillet, spooning sauce over the top, and cook for an additional 2 minutes.
9. 9 Garnish with chopped parsley before serving.

Nutrition

Tips

• For a gluten-free option, use a certified gluten-free flour blend.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir into the sauce during the last minute of cooking.
• Serve immediately for the best flavor and texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain the sauce's consistency.

Serving Suggestions

• Serve with a side of roasted asparagus or a fresh green salad.
• Pair with a glass of crisp white wine for a delightful dining experience.

FAQ