Chicken Piccata Recipe
With surprisingly few ingredients, this best chicken piccata recipe is bright, flavorful, and ready in under 30 minutes!
Servings: 4
Ingredients
- 3-4 skinless chicken breast, boneless
- sea salt and freshly ground pepper
- all purpose flour, for dredging
- 4 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken stock
- ¼ cup brined capers, rinsed
- ⅓ cup fresh parsley, chopped
Instructions
- Season all sides of the chicken with salt and pepper.
- Add flour to a bowl to dredge the chicken in. Shake off excess flour.
- Melt 2 tablespoons of butter along with 3 tablespoons of olive oil in a large skillet over medium-high heat.
- When the oils start to sizzle, add 2 pieces of chicken and cook for 5-8 minutes on each side (internal temp 165°F). Remove the chicken and place on a plate.
- Leave juices and oil in the pan and add lemon juice, chicken stock, and capers. Bring the mixture to a boil, scraping up any brown bits from the bottom of the pan to add flavor. Taste and season accordingly.
- Return the chicken to the pan and simmer for 5 minutes. Remove chicken and place on a platter.
- Add 2 more tablespoons butter to the pan and whisk the sauce vigorously.
- Pour the sauce over the chicken and garnish with parsley.
Nutrition
Calories: 311kcal | Carbohydrates: 3g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 449mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 1mg