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Chicken Piccata with Lemon Sauce

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Chicken Piccata with Lemon Sauce is a bright and flavorful dish featuring tender chicken cutlets smothered in a tangy lemon-butter sauce with a hint of capers. This recipe is simple yet elegant, perfect for a weeknight dinner or a special occasion.

Ingredients

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

Salt and pepper to taste

2 tablespoons olive oil

1/4 cup unsalted butter

1/4 cup fresh lemon juice (about 2 lemons)

1/2 cup chicken broth

2 tablespoons capers, drained

Fresh parsley, chopped (for garnish)

Instructions

  1. Season both sides of the chicken breasts with salt and pepper. Dredge each chicken breast in flour, making sure both sides are coated evenly.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. In the same skillet, reduce the heat to medium and add the butter. Once the butter is melted, pour in the lemon juice and chicken broth, scraping up any bits of chicken left in the pan.
  4. Stir in the capers and let the sauce simmer for about 2-3 minutes until it slightly thickens.
  5. Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes to heat the chicken through and allow the flavors to meld.
  6. Garnish with fresh chopped parsley before serving.

Notes

  • Vegetarian Version: Swap the chicken for thinly sliced eggplant or portobello mushrooms to create a vegetarian version of this dish.
  • Add Garlic: For extra depth of flavor, add minced garlic to the pan when cooking the chicken, before adding the butter and broth.
  • Herb Variations: Experiment with fresh herbs like thyme or rosemary in the sauce for a different twist on the traditional recipe.
  • Spicy Kick: Add red pepper flakes to the sauce for a bit of heat.
  • Storage: Leftover Chicken Piccata can be stored in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat the chicken in a skillet over low heat, adding a splash of chicken broth or water to keep the sauce from drying out. You can also reheat it in the microwave, though the sauce may separate slightly.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-piccata-with-lemon-sauce/