Lemon Chicken Piccata
Lemon Chicken Piccata features juicy chicken breasts in a bright and zesty lemon butter sauce.
Ingredients
Instructions
- In a shallow bowl, mix the flour, salt, and pepper. Dredge each chicken piece in the flour mixture, coating both sides.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for 6–8 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
- In the same skillet, melt the butter. Add the garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the capers and simmer for 2–3 minutes.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 1–2 minutes until the sauce slightly thickens.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1–2 minutes more to heat through.
Nutrition
Notes
- Pound or Halve the Chicken: Thinner pieces cook more evenly and develop a better sear.
- Use Fresh Lemon Juice: Bottled lemon juice won’t deliver the same brightness and flavor.
- Deglaze the Pan: Scrape up any browned bits when adding broth and lemon juice, they add major flavor to the sauce.
- Add Capers with the Broth: This allows them to soften and infuse the sauce as it simmers.
- Don't Boil the Cream: Keep the heat low when adding the cream to prevent curdling and maintain a smooth sauce.
- Serve with Pasta or Veggies: Angel hair pasta, mashed potatoes, or steamed broccoli pair beautifully with the lemony sauce.
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