Easy Chicken Piccata (Print Version)
Juicy chicken in zesty lemon-caper sauce—ready fast! A simple Italian favorite done in half an hour.
# Ingredients:
→ Chicken
01 -
1 teaspoon lemon zest or lemon pepper seasoning
02 -
1 pound chicken breasts, sliced horizontally and flattened
03 -
¼ cup plain flour
04 -
¼ teaspoon sea salt
→ Cooking Fats
05 -
2 tablespoons olive oil, split
06 -
6 tablespoons butter, split
→ Sauce
07 -
3 tablespoons capers, rinsed under water
08 -
2 tablespoons plain flour
09 -
2 teaspoons minced garlic
10 -
¼ cup dry white wine
11 -
¼ cup chicken broth
12 -
2 tablespoons fresh parsley, minced
13 -
2 tablespoons fresh lemon juice
# Steps:
01 -
Sprinkle salt and lemon seasoning onto chicken. Lightly dust with flour.
02 -
Warm 1 tablespoon olive oil and 1 tablespoon butter. Cook half the chicken for 3-4 minutes each side till golden. Plate them.
03 -
Use another tablespoon each of butter and oil. Repeat with the remaining chicken. Set aside.
04 -
Melt 3 tablespoons butter, adding garlic and cooking briefly. Stir in flour, pour wine, and deglaze the pan. Add stock, capers, and lemon juice. Let it bubble gently for 5 minutes.
05 -
Add the last tablespoon of butter to the sauce. Put chicken back in the pan and simmer a few minutes. Top with parsley.
# Helpful Notes:
01 -
Pairs well with rice, pasta, or smooth mashed potatoes
02 -
Extra lemon wedges make a great garnish