Chicken Piccata is one of those meals that looks a lot harder than it is and once you make it once, you can do it over and over again.
The first time I made Chicken Piccata was about a year ago and it’s become a go-to meal for us. The lemon makes the dish taste fresh and lively. And the tenderness of the chicken makes people want another piece.
Chicken Piccata
- 1 lb. boneless, skinless chicken breast, pounded thin or cut horizontally to make 1/2 thick breast
- 4 T. flour (whole wheat or regular)
- 1 t. fresh pepper
- 2 t. poultry seasoning
- 1/4 cup capers in brine – more if you are making more than 1lb. of chicken
- 1 cup. chicken broth
- 1 lemon
- 2 T. butter
- Season chicken with salt and pepper.
- Dredge chicken in flour, poultry seasoning and pepper.
- In a large skillet over medium high heat, melt 2 tablespoons of butter.
- When butter starts to sizzle, add chicken and cook for 3 minutes.
- When chicken is browned, flip and cook other side for 3 minutes.
- Transfer to a plate.
- Into the pan add the lemon juice, stock and capers.
- Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
- Return all the chicken to the pan and simmer for 5 minutes.
- Pour sauce over chicken and garnish with parsley.
