Lemon Chicken Piccata Recipe
Easy and delicious, this Chicken Piccata Recipe is made with thinly sliced chicken breasts lightly dredged in flour and pan-fried until crisp, golden, and served with a lemon, butter, and caper piccata sauce.
Servings: 4 servings
Ingredients
For the chicken
- 2 large boneless skinless chicken breasts halved
- salt
- fresh ground black pepper
- ½ cup all-purpose flour
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1-2 lemons washed and sliced
For the Lemon Caper Sauce
To serve
- fresh minced parsley
- Freshly grated Parmesan cheese
Instructions
- Prepare the chicken. Lay the chicken breasts on a large, clean workspace. Place your hand flat on top of one of the chicken breasts and, with a large, sharp knife, slice each chicken breast horizontally in half (creating what will look almost like a butterfly). Slice all the way through so that you have two thin slices. Repeat with the second chicken breast.
- If your chicken is still thick or unevenly sliced, place each half between two pieces of plastic wrap and pound them with a meat tenderizer, rolling pin, or small baking dish or skillet, until they are approximately 1/2 inch thick.* Sprinkle each side of the chicken breasts liberally with salt and pepper. Set aside.
- Add the flour to a medium mixing bowl. Dredge each chicken breast on each side so that they are completely covered in flour, gently shake off any excess and set aside to a clean baking sheet. Repeat until all chicken breasts have been coated. Discard any remaining flour.
- Heat a large skillet over medium-high heat. Add the olive oil and butter and swirl to coat the entire surface of the skillet. Add the chicken, two at a time, and cook approximately 2-3 minutes per side, or until golden brown. If your skillet starts to get smoky, simply lower the heat closer to medium. Remove the chicken from the skillet. Set aside to a wire rack and keep warm in a 200-degree oven. Repeat with remaining chicken.
- Reduce heat to medium. Add 1 tablespoon of olive oil and the shallots to the skillet. Cook the shallots, stirring often until the shallots start to soften, approximately 2-3 minutes. Add the minced garlic and cook for an additional 30-60 seconds, stirring continuously.
- Add the white wine, lemon slices, and capers to the skillet. Increase heat to medium-high and use a wooden spoon to scrape up any brown bits that may be stuck to the bottom of the skillet. Allow mixture to come to a low simmer, stirring frequently, before reducing heat back down to medium or medium-low. After approximately 2-3 minutes add the butter and stir to combine. Season with salt and pepper, to taste.
- Arrange the chicken pieces back in the skillet, if desired, or transfer to a large serving platter and drizzle with the lemon butter caper sauce.
- Serve over al dente angel hair pasta and fresh, blanched asparagus. Garnish with fresh chopped parsley and freshly grated Parmesan cheese, if desired. Enjoy!
Notes
- Thinly sliced, tenderized chicken is one of, if not the most, important steps in this recipe. If you hate this step, ask your local supermarket butcher if they'll do it for you. I know my local market is always happy to help!
Nutrition
Calories: 535kcal | Carbohydrates: 22g | Protein: 27g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 616mg | Potassium: 605mg | Fiber: 2g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 32.3mg | Calcium: 44mg | Iron: 2mg
