Chicken Piccata


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

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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