Chicken Piccata

Chicken Piccata

Chicken Piccata


4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
1/4 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup capers, drained
1/4 cup chopped fresh parsley

Chicken PiccataChicken Piccata


Season the chicken breasts with salt and pepper. Dredge them in the flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken breasts to the skillet and cook until golden brown on both sides and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low and whisk in the remaining tablespoon of butter.
Return the chicken to the skillet and coat it with the sauce.
Sprinkle chopped parsley over the chicken before serving.

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