Classic Chicken Piccata Recipe
If you’re craving something tangy, savory, and quick, this classic Chicken Piccata recipe is exactly what you need. Featuring tender chicken breasts in a zesty lemon-caper sauce, this dish will transport your taste buds to an Italian trattoria!
Ingredients:
- 2 boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or broth
- 1/4 cup brined capers, rinsed
- 1/4 cup fresh parsley, chopped
Instructions:
- Season the chicken with salt and pepper. Dredge the chicken in flour, shaking off the excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. When butter and oil start to sizzle, add the chicken and cook for 3-4 minutes on each side until browned and cooked through. Transfer the chicken to a plate and set aside.
- In the same pan, add lemon juice, chicken stock, and capers. Bring to boil, scraping up any browned bits from the bottom of the pan for extra flavor.
- Check for seasoning and add salt and pepper as needed. Return the chicken to the pan and simmer for 5 more minutes.
- Remove the chicken to a serving plate. Add the remaining butter to the sauce and whisk vigorously. Pour the sauce over the chicken and garnish with chopped parsley.
Serve your Chicken Piccata with a side of angel hair pasta or a fresh green salad for a complete meal that’s both comforting and elegant. Enjoy!