Chicken Piccata Recipe
Lightly Breaded Pan Seared Chicken Breast, Lemon Caper Sauce, Roasted Garlic Mashed Potatoes, Seasonal Vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Piccata
Roasted Garlic Mashed Potatoes
Seasonal Vegetables
Method
Chicken Piccata
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off excess.
- 2
Pan-sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- 3
Make the Sauce
In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. Pour in chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2-3 minutes.
- 4
Finish the Dish
Return the chicken to the skillet and spoon sauce over the top. Garnish with fresh parsley before serving.
Roasted Garlic Mashed Potatoes
- 5
Roast Garlic
Preheat your oven to 400°F (200°C). Place unpeeled garlic cloves on a small piece of aluminum foil, drizzle with olive oil, wrap tightly, and roast for 30 minutes until soft.
- 6
- 7
Mash the Potatoes
Squeeze the roasted garlic cloves out of their skins into the potatoes. Add butter and milk, then mash until smooth. Season with salt and black pepper to taste.