Chicken Piccata

from feedgrump.com
Main Course
20 min
2 servings

This Chicken piccata is a quick and easy weeknight meal served with a lemon butter caper sauce. It's bright, briny, buttery, and super delicious.

Ingredients

  • 2boneless skinless chicken breasts
  • 2 tablespoonsflour
  • 2 teaspoonssalt
  • 2 teaspoonsblack pepper
  • 2 tablespoonsextra virgin olive oil
  • 2 tablespoonsbutter
  • 2 teaspoonsflour
  • ½ cupchicken stock
  • ¼ cupdry white wine
  • ¼ cupfresh lemon juice
  • 3 tablespoonscapers ((drained))
  • 1 tablespoonfresh parsley ((chopped))

Directions

  1. 1

    Butterfly the chicken breasts, then cut them in half. You should end up with 4 pieces of chicken.

  2. 2

    In a shallow dish, whisk together the flour, salt, and black pepper. Dredge the chicken in the flour mixture and shake off the excess.

  3. 3

    Heat the olive oil in a large skillet over medium-high heat. Add two pieces of chicken and cook each side for 2-3 minutes until golden brown and the inside is cooked through. Remove the chicken to a plate. Repeat with the other two pieces.

  4. 4

    To the empty skillet, add the butter. Let it melt, then whisk in the flour. Cook for 30-60 seconds until the flour is golden brown.

  5. 5

    While whisking constantly, add the chicken stock, white wine, lemon juice, and capers. Bring to a boil, then reduce to a simmer and cook for 2-3 minutes.

  6. 6

    Add the chicken back to the skillet and cook for 30 seconds until the chicken is heated back up. Stir in the parsley. Enjoy!