Chicken Piccata
Lemony buttery chicken, a comforting Italian classic of chicken breasts cooked in an olive oil and butter sauce with lemon juice and capers.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken breasts, butterflied and cut in half
- Flour for dredging chicken
- 1 stick butter ((100 grams))
- 1/3 cup olive oil (extra virgin)
- 2 cloves garlic (minced)
- 1 cup chicken broth
- 1-2 lemons juiced ((I used 1.5))
- 1/3 cup heavy cream (optional)
- 2 tablespoons capers (drained)
- noodles for serving (I used angel hair)
- lemon juice for noodles
- lemon zest for noodles
- chopped parsley and shredded parmesan cheese (for garnishing)
Instructions
- 1
Salt and pepper each side of the chicken breast and then dredge each side in a shallow plate filled with flour. Shake off excess flour.
- 2
Heat butter and oil over medium high heat, then fry the chicken breasts 3-4 minutes a side until golden brown. Remove chicken from the pan.
- 3
Add garlic, chicken broth, and lemon juice and whisk to deglaze the pan. Cook for a few minutes until sauce thickens and reduce. Add salt and pepper to taste
- 4
Reduce heat to low, whisk in cream if using and add capers. Cook for a few minutes and add chicken breasts back to the pan to warm through before serving.
- 5
Serve with noodles that you've tossed in a little olive oil and some lemon juice and lemon zest(optional). Garnish with lots of parsley and some parmesan cheese if desired.