Description
This easy chicken piccata is bright, zesty, and ready in under 30 minutes. Tender chicken in a lemon butter caper sauce perfect for busy weeknights or elegant dinners.
Ingredients
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3 large skinless, boneless chicken breasts, cut into ½-inch medallions
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Salt and black pepper, to taste
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½ cup all-purpose flour
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2 tablespoons vegetable oil
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1 clove garlic, minced
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1 cup low-sodium chicken broth
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½ lemon, thinly sliced (optional)
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¼ cup fresh lemon juice
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2 tablespoons capers, drained and rinsed
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3 tablespoons butter
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2 tablespoons minced fresh Italian (flat-leaf) parsley
Instructions
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Season the chicken medallions on both sides with salt and pepper.
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Dredge lightly in flour, shaking off excess for a thin, even coating.
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Heat oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden. Remove to a plate.
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Add garlic to the same skillet and cook for 30 seconds until fragrant.
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Pour in chicken broth, scraping up any browned bits. Let simmer 2 minutes.
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Stir in lemon juice, lemon slices, and capers. Simmer 3 minutes until slightly reduced.
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Whisk in butter until the sauce is glossy
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Return chicken to skillet and simmer 2–3 minutes until cooked through.
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Garnish with parsley and serve immediately
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 421
- Fat: 21g
- Carbohydrates: 16g
- Protein: 41g