15-MINUTE LEMON CHICKEN PICCATA
Juicy, tender lemon chicken piccata in a tangy caper & lemon sauce! This comforting & classic Italian dish is made in one pan, is so easy to make, and is filled with impressive flavor.
Provided by A Simple Palate
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Whisk sauce ingredients: In a small bowl or liquid measuring up, whisk chicken broth, lemon juice + zest, garlic powder, and capers together. Set aside for later.
- Tenderize the chicken: Then place chicken breasts into a ziplock bag or lay between two pieces of parchment paper. Use a smooth side of a meat hammer or a rolling pin to pound the meat until it's about 1/2 to 1/4 inch thick. Tip: this tenderizes the chicken and also helps it to cook evenly.
- Dip in flour: Evenly sprinkle salt & pepper over both sides of chicken breasts. Add flour to a shallow bowl and dredge chicken into flour on both sides.
- Brown chicken: Heat olive oil and 2 Tbsp butter in a large pan. Add floured chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan onto another plate.
- Add sauce and simmer: In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth and caper mixture to garlic - whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often.
- Add chicken and serve: Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese.
Nutrition Facts : Calories 313 kcal, Carbohydrate 21.1 g, Protein 10.1 g, Fat 21.8 g, Cholesterol 47.2 mg, Sodium 242.7 mg, Sugar 5 g, ServingSize 1 serving
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- Place one chicken breast between two pieces of plastic wrap or waxed paper. Working from the center, gently pound the chicken with a meat mallet or rolling pin until the meat is about ¼-inch thick; remove the wrap. Repeat with remaining chicken breast.
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