Chicken Piccata

No Sweat

30 min

4 servings

Created by

Recipelly originals

Transport yourself to a quaint Italian kitchen with every bite of this simple yet sublime Chicken Piccata. It's where perfectly pan-fried chicken meets a vibrant lemon-caper sauce, adding a zing that lights up your taste buds. Just top it off with some freshly chopped parsley, and you've got a meal that's not only easy enough for a weeknight but also fancy enough to earn nods at your next dinner gathering. Whether you're dining solo or hosting friends, this dish brings the charm and flavor of Italy right to your table without breaking a sweat.

What you need?

boneless, skinless chicken breasts4' boneless, skinless chicken breasts

freshly ground black pepperto taste' freshly ground black pepper

all-purpose flour1/2 cup' all-purpose flour

unsalted butter2 tablespoons unsalted butter

olive oil2 tablespoons olive oil

chicken stock1/2 cup' chicken stock

capers1/4 cup' capers

Saltto taste' Salt

fresh lemon juice1/3 cup' fresh lemon juice

Possible substitutions

Will be here soon...

Imagine you're strolling through the bustling streets of a quaint Italian village, where the aroma of freshly cooked meals wafts through the air. Now, bring that vibrant scene into your kitchen with this simple yet elegant Chicken Piccata recipe. It’s perfect for those evenings when you want to whip up something special without too much fuss, whether it's to impress guests or just treat yourself and your family to a delightful meal. Let's get started on transforming ordinary chicken breasts into a dish brimming with flavors that seem like they took hours to meld but are wonderfully straightforward to create.

Steps to follow

prepare

10 minutes

Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.

boneless, skinless chicken breasts

Salt

to taste'

freshly ground black pepper

to taste'

all-purpose flour

1/2 cup'

cook

10 minutes

In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 3 minutes per side. Remove the chicken and set aside.

unsalted butter

2 tablespoons

olive oil

2 tablespoons

deglaze

5 minutes

Add lemon juice, chicken stock, and capers to the skillet. Bring to boil, scraping up browned bits from the pan for extra flavor.

fresh lemon juice

1/3 cup'

chicken stock

1/2 cup'

capers

1/4 cup'

combine

5 minutes

Return the chicken to the pan and simmer in the sauce for 5 minutes. Remove chicken to a platter. Add remaining 2 tablespoons butter to the sauce and whisk vigorously.

garnish

1 minutes

Pour sauce over chicken and garnish with fresh parsley before serving.