Over the past few months, I’ve made several recipes with lemon and chicken. I didn’t realize how much I loved that combination. Trust me, you have to try my lemon and garlic roasted chicken or my lemon rosemary slow cooker roasted chicken. They are both family favorites.
This chicken piccata is right up there too. Lightly dredged in flour, the chicken breasts are pan-fried until golden brown, then simmered in a lemon and chicken broth sauce with capers. If you aren’t a fan of capers, you can just use a bit of chopped parsley instead.
Next time I’m in the mood for piccata, I’ll pick up a few veal cutlets from the butcher. However, this chicken piccata is just as flavorful as veal, with about the same amount of calories. Both lean veal cutlets and skinless chicken breasts are good for diets.
Although I served this chicken piccata with a side salad, the chicken breasts would be perfect over a bed of pasta. I would have served it over pasta if I didn’t have to worry about wearing a bikini on my honeymoon in Fiji. I’m sure many of you have noticed the large amount of salads posted on my Instagram account lately too. It’s not just a coincidence.
Best of all, this recipe is quick to prepare. If you really want to be an overachiever on your prep work, you can even ask your butcher to butterfly and flatten the chicken breasts for you. Flattening the chicken breasts ensures that the chicken cooks evenly. After pounding out the chicken, I use my Jaccard Meat Tenderizer to gently break down any connective tissues. It really helps make the meat super-tender. It’s a lifesaver when marinating meats as well. I have a great marinated chicken recipe coming later this week, so be sure you don’t miss it!
- 2 boneless, skinless chicken breasts
- ¾ cup flour, for dredging
- 4 tbsp butter, unsalted
- 2 tbsp olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken broth
- ¼ cup capers, rinsed
- salt and pepper, to taste
- Butterfly the chicken breasts, then cut them in half. Place the chicken under a sheet of plastic wrap and pound out until about ¼ to ½ inch thick. Season generously with salt and pepper. Dredge both sides of the chicken in the flour and shake off any excess. Set aside.
- In a large skillet over medium-high heat, add 2 tablespoons of butter with 1 tablespoon of olive oil. Once the butter is hot, add two chicken breasts halves. Cook for about 3 to 4 minutes, until browned. Then flip the chicken over and cook for an additional 3 to 4 minutes, until golden brown. Transfer the chicken to a plate and cover with foil to keep warm.
- Add two more tablespoons of butter to the skillet and the remaining olive oil. Add the last two uncooked chicken halves and cook until each side is golden brown, 3 to 4 minutes per side. Once browned, transfer the chicken to the plate.
- Reduce the heat to medium and add the lemon juice, chicken broth, and capers to the skillet. Bring the mixture to a simmer and use a wooden spatula to loosen any chicken pieces from the bottom of the pan. Transfer the chicken breasts back to the pan and simmer for 4 to 5 minutes, then serve.