Lemon Chicken Piccata

Name: Lemon Chicken Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pieces Chicken Breast (4 boneless skinless chicken breast cutlets, patted dry); 1 tsp Table Salt (1 teaspoon salt); ¼ tsp Black Pepper (1/4 teaspoon pepper); ½ cup All-Purpose Flour (1/2 cup all purpose flour + 1 teaspoon); 4 tbsp Olive Oil (4 tablespoons olive oil); 1 piece Shallots (1 small shallot, diced); 4 cloves Garlic (4 cloves garlic, minced); 1 cup Chicken Broth (1 cup low sodium chicken stock); 3 tbsp Lemon Juice (3 tablespoons lemon juice); 2 tbsp Capers (2 tablespoons capers, drained); ¼ cup Unsalted Butter (1/4 cup butter, diced); 1 tbsp Parsley (1 tablespoon chopped parsley (plus more for garnish))

Italian-inspired chicken cutlets pan-fried until golden, then served with a bright lemon-caper pan sauce.

35 minItalian

Servings4

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Steps

1Season each side of the chicken breast with salt and pepper and add the all purpose flour to a shallow bowl or plate.
2Heat a large skillet over medium-high heat. Once hot add 2 tablespoons of oil to the skillet.
3Dredge two of the chicken breasts in the flour mixture and shake to remove any excess flour. Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown. Remove from the pan and transfer to a platter.
4Add another 2 tablespoons of olive oil to the skillet and repeat the process of cooking the chicken and then transfer to a plate.
5Remove most of the oil from the skillet, leaving around teaspoon in the pan. Reduce the heat of the skillet to medium and then add the shallot. Cook the shallot for 1-2 minutes and then add the garlic cooking for another minute. Sprinkle 1 teaspoon of flour over the shallot and garlic and cook for another minute.
6Next, add the chicken stock scraping up any brown bits from the bottom of the pan. Bring the sauce to a simmer for 3 to 5 minutes until the sauce has reduced by half.
7Reduce the heat to low and then whisk in the lemon juice, butter, capers, and parsley into the sauce. Season with salt and pepper to taste.
8Pour the sauce over the chicken and serve immediately.