Here’s an easy and super flavourful dinner: Chicken Piccata. Tender chicken breasts in a bright and tangy sauce with lemon and capers.
Chicken Piccata (lemon & capers)
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesHere’s an easy and super flavourful dinner: Chicken Piccata. Tender chicken breasts in a bright and tangy sauce with lemon and capers.
Ingredients
4 chicken breasts (skinless) (or 2 big – see notes)
⅓ cup of white all purpose flour
4 tbsp of olive oil
1 lemon, sliced
½ cup of chicken broth
¼ cup of capers (drained)
4 tbsp of unsalted butter
Fresh parsley to serve
Instructions
- Make chicken cutlets. To do so, place each chicken breast between 2 parchment paper or plastic wrap. With a rolling pin, pound them to a ¼ -inch thickness. Repeat with the other chicken breasts. Season on both sides.
- Place flour onto a big plate. Dip each chicken cutlet in the flour on each side.
- In a big pan over medium heat, add 2 tbsp of olive oil. When the oil is hot, cook 2 chicken cutlets at the time for 3-4 minutes each side. Repeat with 2 tbsp of olive oil and the 2 remaining chicken cutlets. Remove from the pan and set aside on a plate.
- Prepare the sauce. In the same pan, add the lemon slices and cook for one minute on each side. Add the chicken broth and capers. Bring to a gentle simmer and let it reduce for 2 minutes while stirring with a wooden spoon. Add the butter and chicken cutlets. Cook for 1-2 minutes more, until the chicken is fully cooked. Coat with the sauce.
- Serve the chicken with the sauce and fresh parsley.
Notes
- Chicken breasts: if using 2 big chicken breasts, simply slice the chicken breasts halves horizontally to get 4 pieces.
Side dishes to serve with:
- Salad: with a simple arugula salad or Sweet Kale Salad With Yogurt Dressing
- Potatoes: small roasted potatoes or Smashed Potatoes with Romesco Sauce
