Chicken Piccata is a delicious Italian dish that features tender chicken breasts in a lemony, buttery sauce with capers and parsley. If you’re a fan of citrus and salt, this recipe is definitely for you. Here’s how you can make it at home!
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- salt and pepper
- 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
- 1/3 cup fresh parsley, chopped
If your chicken breasts are not already trimmed, remove excess fat and tendons. Then, using a meat mallet or rolling pin, pound the chicken breasts until they are uniform in thickness. Season both sides of each chicken breast with salt and pepper.
Coat each chicken breast in flour and shake off any excess. You want a light coating of flour to give the chicken a crispy texture.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil on medium-high heat until the butter is melted and hot.
Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, until they are golden brown and cooked through. Remove the chicken breasts from the skillet and keep warm on a plate.
In the same skillet, add the chicken broth, lemon juice, and capers. Scrape the bottom of the pan with a wooden spoon to release any browned bits of chicken. Bring the sauce to a boil and let it cook for 2-3 minutes, until the sauce thickens a bit.
Turn off the heat and add the remaining 2 tablespoons of butter to the sauce. Use a whisk to mix the butter in until it’s completely melted.
Pour the sauce over the chicken breasts and top with chopped parsley. Serve immediately.
Chicken Piccata is a classic Italian dish that’s perfect for a dinner party or a cozy night in. With its tangy, buttery sauce, it’s sure to satisfy any craving for comfort food. Follow these simple steps to make it
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