Lemon Chicken Piccata
Pan-seared slices of chicken served with a slightly tangy, buttery sauce ready in under 30 minutes!
Servings 6 servings
Calories 351kcal
Cost $6-$8
Equipment
- Large skillet or sauté pan
- Meat mallet or rolling pin (optional)
Ingredients
- 2 pounds chicken breasts, 3 to 4 pieces boneless and skinless
- ¼ cup all-purpose flour for dredging
- ¼ cup extra-virgin olive oil divided, for pan-searing and sautéing
- 3 tablespoons salted or unsalted butter divided, for pan-searing and the sauce
- 1 medium shallot minced
- 2 cloves garlic minced
- 2 tablespoons capers drained and chopped, if big (see note)
- ½ cup dry white wine (see note)
- ½ teaspoon chicken base or bouillon dissolved in ½ cup of hot water
- 3 tablespoons lemon juice from 1 or 1½ lemons
- ¼ cup chopped fresh parsley (optional)
- ½ lemon slices (optional)
- Salt and pepper to taste
Instructions
- Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too big. Trim any membranes or fats.
- Place them between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.
- Season them with salt and pepper, then lightly coat them with flour.
- Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about a tablespoon each of olive oil and butter.
- Brown the chicken for 2 minutes on each side. Add more oil and butter as needed. Transfer to a plate.
- Lower to medium heat and add 2 tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute.
- Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.
- Add chicken stock, lemon juice, and 2 tablespoons of butter. Season with salt and pepper, then simmer for about 2 minutes.
- Bring the chicken back and let it heat through for about 2 minutes.
- Spoon the sauce over the chicken. Add lemon slices and fresh parsley and turn off the heat.
Video
Notes
- Capers: These green flower buds are salty and tangy. The smaller ones are called "nonpareils" and have a more delicate texture and flavor, while the bigger ones are more acidic.
- Dry white wine: If you can't cook with alcohol, substitute with water or stock/broth.
Nutrition
Calories: 351kcal | Carbohydrates: 7g | Protein: 33g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 924mg | Potassium: 635mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg