Delicious Chicken Piccata
Chicken Piccata serves as a delightful meal with vibrant flavors and quick preparation. The tender chicken breast, pan-fried to golden perfection, drenched in a zesty, buttery lemon-caper sauce creates an irresistible harmony of taste.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Shallow bowl for dredging
- Tongs
- Measuring cups and spoons
Ingredients
For the Sauce
- ½ cup fresh lemon juice
- 1 cup chicken broth
- ¼ cup capers rinsed
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- Fresh parsley chopped, for garnish
Instructions
Prepare the Chicken
- Start by placing the chicken breasts between two sheets of plastic wrap. Gently pound the chicken to about ½-inch thickness for even cooking.
- Tip: This not only tenderizes the meat but ensures a quick cooking time.
Season and Dredge
- Season the chicken with salt and pepper on both sides. Dredge in flour, shaking off any excess. This step will give your chicken a lovely crust when cooked.
Sear the Chicken
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes per side until golden brown and cooked through.
- Tip: Make sure not to overcrowd the pan, as this can steam the chicken rather than sear it.
Make the Sauce
- Once the chicken is cooked, remove it from the skillet and keep it warm. In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in the capers and bring to a simmer.
Final Touches
- Reduce the sauce slightly before turning off the heat, then whisk in the remaining butter until melted and creamy. Return the chicken to the skillet, allowing it to soak up the sauce briefly.
- Tip: Garnishing with fresh parsley adds beautiful color and a hint of freshness to each serving.
Notes
Pro tips