This chicken piccata recipe is a simple dish consisting of chicken breasts with a simple sauce of lemon juice, chicken broth, capers and butter.
Servings 4 servings
- 2 skinless and boneless chicken breasts , butterflied, cut in half and pounded
- Salt and freshly ground black pepper
- All-purpose flour , for coating
- 6 tbsp unsalted butter
- 5 tbsp olive oil
- 1/3 cup fresh lemon juice
- ½ cup chicken broth
- ¼ cup drained capers, rinsed
- 1/3 cup chopped Italian parsley
Season the chicken pieces with salt and pepper. Coat the chicken with the flour, shaking off the excess. Set aside.
In a large skillet over medium high heat, melt 2 tablespoons butter with 3 tablespoons olive oil. When the mixture starts to sizzle, add 2 chicken pieces and cook for 3 minutes or until browned. Flip and cook the other side for 2 minutes. Transfer onto a plate.
Melt 2 more tablespoons butter and 2 tablespoons of olive oil in the skillet. When the mixture starts to sizzle, add the other 2 chicken and brown both sides. Remove the pan from the heat and add the chicken to the plate.
Using the same pan, add the lemon juice, broth and capers. Return the pan over medium high heat and bring to a boil, scraping the brown bits from the pan. Season to taste with salt and pepper. Return the browned chicken to the pan and simmer for 4 minutes. Remove the chicken from the pan and place onto a serving plate. Add the remaining 2 tablespoons butter to the sauce and whisk vigorously. Pour the sauce over the chicken. Garnish with chopped parsley.
Calories: 415kcal | Carbohydrates: 2g | Protein: 19g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 514mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 11.5mg | Calcium: 14mg | Iron: 0.7mg