Chicken Piccata
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4
This Chicken Piccata is a fresh and delicious one-pan meal.
Ingredients:
4 boneless skinless thin-sliced chicken breasts
½ cup flour
1 teaspoon sea salt
½ teaspoon pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
2 lemons, halved
¼ cup lemon juice
1 cup low sodium chicken broth
¼ cup capers, drained
¼ cup chopped fresh parsley, for garnish
4 boneless skinless thin-sliced chicken breasts
½ cup flour
1 teaspoon sea salt
½ teaspoon pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
2 lemons, halved
¼ cup lemon juice
1 cup low sodium chicken broth
¼ cup capers, drained
¼ cup chopped fresh parsley, for garnish
Directions:
Put flour, salt and black pepper into a large zip bag.
Add chicken breasts, seal and shake to coat each chicken breast.
In a skillet over medium high heat, melt 3 tablespoons butter with 2 tablespoons olive oil.
When butter and oil sizzle, take chicken breast one at a time, shaking off excess flour and put in skillet.
Cook breasts for 3 minutes or until they are browned and then flip and cook for another 3 minutes .
Transfer the chicken breasts from the skillet to a plate.
If your skillet is not large enough to fit all four chicken breasts, cook them in batches, adding a few tablespoons of butter before each batch.
When chicken is finished cooking, add lemon wedges, cut side down, to the hot skillet.
Sear lemon halves 2 minutes, then remove and transfer to the plate with chicken.
In the skillet add ¼ cup lemon juice, 1 cup chicken broth and ¼ cup drained capers.
Bring to a simmer and whisk frequently until the sauce starts to thicken.
Return the chicken and lemon halves to the pan and simmer 5 minutes.
When serving, spoon some of the sauce over each chicken breast on the plate, then garnish with parsley.
Serve with rice, mashed potatoes or pasta. Enjoy!
Put flour, salt and black pepper into a large zip bag.
Add chicken breasts, seal and shake to coat each chicken breast.
In a skillet over medium high heat, melt 3 tablespoons butter with 2 tablespoons olive oil.
When butter and oil sizzle, take chicken breast one at a time, shaking off excess flour and put in skillet.
Cook breasts for 3 minutes or until they are browned and then flip and cook for another 3 minutes .
Transfer the chicken breasts from the skillet to a plate.
If your skillet is not large enough to fit all four chicken breasts, cook them in batches, adding a few tablespoons of butter before each batch.
When chicken is finished cooking, add lemon wedges, cut side down, to the hot skillet.
Sear lemon halves 2 minutes, then remove and transfer to the plate with chicken.
In the skillet add ¼ cup lemon juice, 1 cup chicken broth and ¼ cup drained capers.
Bring to a simmer and whisk frequently until the sauce starts to thicken.
Return the chicken and lemon halves to the pan and simmer 5 minutes.
When serving, spoon some of the sauce over each chicken breast on the plate, then garnish with parsley.
Serve with rice, mashed potatoes or pasta. Enjoy!
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