Lemon Chicken Piccata is a classic Italian-American dish that features tender chicken breasts dredged in flour, pan-fried to golden perfection, and served with a tangy lemon-caper sauce. Here’s a basic recipe to get you started:
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup brined capers, rinsed
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
Instructions:
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/4 to 1/2 inch using a meat mallet or the flat side of a heavy pan.
- Season both sides of the chicken breasts with salt and pepper.
- Dredge the chicken breasts in flour, shaking off any excess.
- Cook the Chicken:
- In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the chicken from the skillet and transfer to a plate. Cover with foil to keep warm.
- Make the Sauce:
- In the same skillet, add the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the capers and remaining 2 tablespoons of butter. Allow the sauce to simmer for about 2-3 minutes, or until it thickens slightly.
- Taste the sauce and adjust the seasoning with salt and pepper if necessary.
- Serve:
- Return the chicken breasts to the skillet, spooning some of the sauce over the top.
- Garnish with chopped parsley and lemon slices if desired.
- Serve the lemon chicken piccata hot, with additional sauce on the side.
Enjoy your homemade Lemon Chicken Piccata! It pairs wonderfully with pasta, rice, or crusty bread and a side of steamed vegetables.
