Lemon Chicken Piccata Recipe
Ingredients:
2 boneless, skinless chicken breasts, halved horizontally to create 4 cutlets
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter, divided
1/2 cup chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup capers, drained
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
Season both sides of the chicken cutlets with salt and pepper.
Dredge the chicken in the flour, shaking off any excess.
2. Cook the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Cook the chicken cutlets for 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate and keep warm.
3. Make the Sauce:
In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
4. Return the Chicken to the Pan:
Add the chicken cutlets back to the skillet, spooning some sauce over them. Simmer for about 2 minutes to reheat the chicken and meld the flavors.
5. Serve:
Transfer the chicken to a serving plate, drizzle with the sauce, and garnish with chopped parsley.