Chicken Piccata Recipe
This easy Chicken Piccata is a recipe the whole family will love. Tender chicken breasts are lightly dredged in flour and simmered in a delicious lemon and caper sauce. Serve with pasta or your favorite sides.
Kate @ I Heart Eating
thin chicken breast filets
Salt and pepper
extra-virgin olive oil
fresh lemon juice
chicken stock or white wine
Season chicken with salt and pepper.
Dredge chicken in flour, shaking off any excess flour.
Melt 2 tablespoons butter, in a large skillet over medium heat.
Add in 3 tablespoons olive oil.
Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.
Remove to a paper towel-lined plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
When butter and oil start to sizzle, add the other 2 pieces of chicken.
Repeat cooking process with 2 remaining pieces of chicken.
Remove pan from heat and add chicken to the plate.
Add the lemon juice, stock or wine, and capers to the now-empty skillet.
Bring to boil, scraping up brown bits from the pan.
Return all the chicken to the pan, and simmer for 5 minutes.
Remove chicken to platter.
Add remaining 2 tablespoons butter to sauce, and whisk vigorously until butter melts and sauce is combined.
Pour sauce over chicken, and garnish with parsley just before serving.
Nutrition values are estimates.
Make sure to shake off any excess flour from the chicken to avoid a lumpy and extra thick sauce.
You can use stock (chicken or vegetable will work best) or a dry white wine to make the sauce.
Don't like capers? Why not try swapping them for olives or sun dried tomatoes.
Garnish with finely chopped parsley for freshness.
Leftovers can be stored in the fridge for 1-2 days and eaten cold with salad or reheated in the oven until piping hot all the way through.
You can also freeze leftovers in suitable containers.
I Heart Eating