Chicken Piccata
Pan-seared chicken breasts are lightly floured and finished in a bright lemon, caper, butter, and chicken broth sauce with fresh parsley.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 0.5 cup all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 medium lemon
- 3 tablespoons capers
- 4 tablespoons unsalted butter
- 2 tablespoons fresh parsley
Cooking instructions
- Place each chicken breast between sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Pat dry. Season both sides with the salt and pepper, then coat lightly with the flour, shaking off the excess. (about 8 min)
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and the thickest part reaches 165°F, about 4 to 5 minutes per side. Transfer the chicken to a plate. (about 10 min) — Medium-high heat
- Reduce the heat to medium. Add the chicken broth, the juice of 1 lemon, and the capers to the skillet, scraping up the browned bits. Simmer until slightly reduced, about 3 minutes. (about 3 min) — Medium heat
- Remove the skillet from the heat. Whisk in the butter, 1 tablespoon at a time, until the sauce is smooth. Stir in the parsley and the zest and juice of the remaining lemon to taste. (about 2 min)
- Return the chicken and any collected juices to the skillet. Spoon the sauce over the chicken and warm gently for 1 to 2 minutes. Serve immediately. (about 2 min) — Low heat