Easy Lemon Chicken Piccata
A chicken version of piccata with a lemony tang laced with capers and smothered in a delicate, buttery sauce. Easy to make in one pan on the stove-top. Perfect for family and guests.
Ingredients
- 2 pounds chicken breasts rinsed and sliced crosswise in ½" thickness
- ½ cup plus 3 tablespoons all-purpose flour divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegetable oil
- 4 tablespoons butter divided
- 1 teaspoon crushed garlic
- 2 cups chicken broth or water and chicken bouillon equivalent
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley I like to use prepared freeze-dried
- 2 tablespoons capers drained
- 1 lemon sliced thin, for garnish
Instructions
- Heat oven to 170 degrees. Line a cookie sheet with foil, and place rack on top. Set aside.
- In a shallow plate, mix ½ cup flour, salt and pepper with fork.
- Pat sliced chicken pieces dry.
- Dredge chicken in flour to lightly cook. Shake off any excess flour.
- In a large fry pan or skillet placed on stovetop, heat the vegetable oil over medium-high heat.
- Add additional oil if needed, enough to coat bottom of pan.
- When oil is hot, gently place floured chicken slices in even layer in pan.
- Cook until light golden brown, then turn and cook through until meat is done, approx. 5 minutes.
- Remove chicken from pan and place on rack in cookie sheet.
- Keep warm in oven.
- Meanwhile, wipe excess oil from pan with paper towels.
- Melt 3 tablespoons butter in pan over medium heat.
- Add garlic. Whisk in 3 tablespoons flour until smooth.
- Slowly add the chicken broth, whisking constantly until blended.
- Add lemon juice, parsley, additional 1 tablespoon butter, and capers.
- Continue to cook until thickened and heated through.
- Remove chicken from oven and place pieces over sauce in pan.
- Garnish with lemon slices and additional parsley, if desired.
- Keep warm in oven until ready to serve.