Description
A comforting Chicken Piccata recipe featuring zesty lemon and capers, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 pieces boneless, skinless chicken breasts
- to taste salt
- to taste pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1 juice of lemon
- 2 tablespoons capers
- to taste fresh parsley, chopped
Instructions
- Season the chicken breasts generously with salt and pepper, then dredge them in flour. Shake off any excess flour.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown. Remove and set aside.
- Pour in the chicken broth, lemon juice, and capers into the same skillet. Simmer and scrape up browned bits. Cook for about 2-3 minutes.
- Return the chicken to the skillet and cook for an additional minute. Stir in the remaining butter until melted.
- Serve the chicken on plates, spoon the sauce over, and garnish with parsley.
Notes
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg