Lemon Chicken Piccata

local_grocery_store Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds total)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 2 lemons, juiced
• 1/4 cup capers, drained
• 2 cloves garlic, minced

restaurant_menu Method

1. 1.Preheat oven to 200 degrees F (95 degrees C).
2. 2.In a shallow dish, combine flour, salt, and black pepper.
3. 3.Dredge chicken in flour mixture, shaking off any excess.
4. 4.In a large skillet, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat.
5. 5.When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
6. 6.When chicken is browned, flip and cook other side for 3 minutes.
7. 7.Remove and transfer to plate. Keep warm in oven.
8. 8.Melt 2 more tablespoons butter and add another 1 tablespoon olive oil.
9. 9.When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
10. 10.Remove pan from heat and add chicken broth, lemon juice, capers, and garlic.
11. 11.Return to heat and bring to boil, scraping up brown bits from the pan for extra flavor.
12. 12.Check for seasoning.
13. 13.Return all the chicken to the pan and simmer for 5 minutes.
14. 14.Remove chicken to platter.
15. 15.Add remaining 2 tablespoons butter to sauce and whisk vigorously.
16. 16.Pour sauce over chicken and garnish with parsley.

lightbulb_outline Tips

• chevron_rightIf you don't have chicken broth, you can use white wine or water instead.
• chevron_rightFor a healthier version, you can use boneless, skinless chicken thighs instead of chicken breasts.