30 Minute Lemon Chicken Piccata (Edit recipe)

Chicken Piccata is a classic Italian dish with a light lemon caper sauce. Made in just 30 minutes, this easy meal makes a delicious weeknight dinner.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	387
Fat:	21 g
Carbohydrates:	20 g
Protein:	35 g
Cholesterol:	143 g
Sodium:	377 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

2 lb Boneless Skinless Chicken Breasts, sliced thinly
1 cup All Purpose Flour
1.5 tsp Kosher Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
6 Tbsp Unsalted Butter
1 cup Homemade Chicken Stock (click for recipe)
0.5 cup Lemon Juice, approximately 3 lemons
4 Tbsp Capers, with brine
2 Tbsp Flat Leaf Parsley, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, place the chicken in a zip top bag or between plastic wrap and pound to ¼ - ½ inch thickness using a meat mallet or rolling pin.
Next, in a shallow dish or bowl, add the flour, salt and pepper and stir to combine.
Dredge each piece of chicken in the flour mixture, making sure to shake off any excess. Set aside on a plate.
In a large skillet over medium heat, add the olive oil and 2 Tablespoons of the butter.
Once the butter melts, working in batches, sear the chicken for 1-2 minutes on each side, until they are golden brown. Remove and set aside on a plate.
To the skillet, add the chicken stock, lemon juice and capers and scrape the bottom of the pan to remove any stuck on brown bits. Let the sauce simmer for 2 minutes to reduce.
Add the chicken back to the skillet, nestling it in the sauce. Cut the remaining 4 Tablespoons of butter into smaller pieces and lay them over the chicken.
Let the chicken simmer in the sauce for a few minutes until the chicken in completely cooked through. Sprinkle with the chopped fresh parsley and serve.

Notes

Dairy-Free - Use a dairy-free butter alternative.
Gluten-Free - Use all purpose gluten-free flour.
Wine - Add in ¼ cup of dry white wine with the lemon juice for even more flavor.
Extra Flavor - Mince up 2-3 cloves of garlic or 1 small shallot and add them to the pan after you remove the chicken. Saute for a couple of minutes and then add the stock, juice and capers and continue as directed.
Creamy - Add ½ cup of heavy cream or half and half to the sauce at the end for a creamy lemon sauce for your piccata.
Leftovers - Keep in an airtight container for 3-5 days in the refrigerator. Reheat on the stovetop or in the microwave.