Easy Chicken Piccata
This Lemon Chicken Piccata is a 30 minute dinner recipe that our family loves. The simple pan sauce that accompanies this is made with just a few ingredients, but is deep in flavor and has bright notes of lemon, capers, and fresh parsley.
Servings: 6 people
Ingredients
- 1/2 cup all purpose flour
- 2 pounds chicken breasts cut into cutlets (see post for step by step photos)
- salt and pepper
- 4 tablespoons vegetable oil
- 1 shallot minced
- 1 garlic clove minced
- 1 cup low sodium chicken stock
- 1 lemon sliced into half moons
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 3 tablespoons unsalted butter
- 2 tablespoons curly parsley minced
Instructions
- If you are serving this with pasta, start the water boiling before doing anything else.
- Preheat your oven to 200 degrees.
- Add the flour to a shallow dish.
- Pat the chicken dry, season with salt and pepper. Dredge in the flour so it is lightly coated.
- Heat the vegetable oil in a large skillet until smoking. Working in batches, cook the chicken for 4 minutes on each side. Transfer to a plate and place in the oven to keep warm. (See note in the post about overcooking.)
- Add the shatllot and the garlic to the remaining oil left in the skillet. Saute for 2 to 3 minutes or until softened.
- Whisk in the chicken broth and lemon slices. Scrape up any browned bits. Simmer until the sauce thickens, about 8 minutes.
- Stir in the lemon juice, capers, and any drippings from the plate of chicken. Turn down the heat and stir in the butter. Remove from the heat and stir in the parsley. Add salt and pepper to taste.
- Spoon the sauce over the chicken and serve.