Chicken Piccata Recipe
Pan-seared chicken breast with lemon caper sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge Chicken
Spread the all-purpose flour on a plate. Dredge each chicken breast in flour, shaking off the excess flour.
- 3
Pan-Sear Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic, sautéing for about 1 minute until fragrant.
- 5
Add Broth and Lemon Juice
Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- 6
Incorporate Capers
Stir in the capers and let the sauce simmer for another 2-3 minutes to thicken slightly.
- 7
Return Chicken to Skillet
Return the cooked chicken breasts to the skillet, allowing them to soak in the sauce for about 2 minutes.
- 8
Garnish and Serve
Remove from heat and sprinkle chopped parsley over the chicken. Serve immediately with the sauce spooned over the top.
