Ingredients of Chicken Piccata
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup capers, drained
1/4 cup fresh parsley, chopped
Instructions for making Chicken Piccata:
Prepare the Chicken:
Season the chicken breasts with salt and pepper.
Dredge each chicken breast in flour, shaking off any excess.
Cook the Chicken:
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts and cook until golden and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
Make the Sauce:
In the same skillet, add the chicken broth and lemon juice. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Stir in the capers and cook for 1-2 minutes.
Reduce heat to low and stir in the remaining 2 tablespoons of butter until melted and sauce slightly thickens.
Finish the Dish:
Return the chicken breasts to the skillet, spooning the sauce over them.
Simmer for a few minutes to heat the chicken through.
Garnish with chopped parsley before serving.
Serve:
Serve hot, optionally over pasta or with a side of steamed vegetables.
Note:
Adjust lemon juice and salt to taste for a perfect balance of tangy and savory flavors.
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