Chicken Piccata is a classic Italian dish that is bursting with flavor! It features boneless, skinless chicken breasts that are lightly breaded and pan-fried. The chicken is then cooked in a delicious lemon-butter sauce giving it a bright and tangy flavor. This dish can be served over a bed of cooked pasta, making it a complete meal. It’s a great choice for a weeknight dinner, and everyone will love the combination of flavors. The dish is simple to make, but looks and tastes impressive. Serve it with a side of roasted vegetables or a green salad for a complete meal. Enjoy!
Note: For the chicken, you can buy thin cut breasts, or just buy 2 and fillet them yourself. You can also add capers, garlic, and white wine to the sauce.
Ingredients
4 thin chicken breasts
1/2 cup flour
6 tbsp butter
4 tbsp olive oil
1/3 cup lemon juice
1/2 cup chicken broth
kosher salt and ground black pepper
1 tbsp parsley
Method
Spread flour onto a plate. Season chicken with salt and pepper and dredge in the flour.
In a large skillet on medium-high heat, melt 2tbsp of the butter with 3tbsp of the olive oil until it starts to sizzle. Add 2 pieces of the chicken and cook for 3 minutes per side. Remove to a plate and repeat with other 2 pieces, adding more butter and olive oil beforehand.
Add the lemon juice and chicken broth to the skillet and bring to a boil. Return the chicken to the skillet and cook for an additional 5 minutes or until the chicken is cooked through.
Remove chicken from skillet and place on a plate.
Add remaining 2 tbsp of butter to the skillet and whisk until melted and incorporated into lemon sauce.
Pour sauce over chicken, sprinkle with parsley, and serve.
