Chicken Piccata

Chicken Piccata

from aliinthevalley.com
25 min
4 servings

This easy Chicken Piccata recipe has plenty of creamy lemon garlic sauce to go around. Lemony, caper-topped, and just buttery enough, chicken piccata is an easy weeknight supper that’s easy to love, and so very fast—just twenty minutes from sauté pan to table. I am beyond happy to share this Chicken Piccata recipe with you. It has a perfect balance of flavors …

Ingredients

  • 4 skinless and boneless chicken breast, pounded and flattened
  • Sea Salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoon of unsalted butter
  • 5 tablespoon of extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup of white wine or chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup lemon zest

Directions

  1. 1

    Season Chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  2. 2

    In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 4 pieces of chicken and cook for 5 minutes. When chicken is browned, flip and cook other side for 5 minutes. Remove and transfer to plate.

  3. 3

    Into the pan add the lemon juice, wine or stock, and capers. Return to stove and bring to boil, scraping up brown bits from pan for extra flavor. Check for seasoning. Return chicken to the pan and simmer for 5 minutes.

  4. 4

    Remove chicken to platter. Pour sauce over chicken and garnish with parsley.