Ellie's Chicken Piccata Recipe

Flatten the Chicken

Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about ½ inch.

Season the Chicken

Season both sides of the chicken breasts with salt and black pepper.

Dredge in Flour

Spread the flour on a plate and dredge each chicken breast in the flour, shaking off the excess.

Cook the Chicken

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Sauté Garlic

In the same skillet used for the chicken, add the minced garlic and sauté for about 30 seconds until fragrant.

Add Chicken Broth and Lemon Juice

Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Add Capers and Finish Sauce

Stir in the capers and the remaining tablespoon of butter. Allow the sauce to simmer for about 2 minutes until slightly thickened.

Add Chicken Back to Sauce

Return the cooked chicken to the skillet and spoon the sauce over the chicken. Let it simmer for an additional 3-4 minutes.

Garnish with Parsley

Sprinkle chopped parsley over the chicken before serving.

Boil Water

In a large pot, bring water to a boil and add 1 tablespoon of salt.

Cook the Capellini

Add the capellini pasta to the boiling water and cook according to package instructions, usually about 2-4 minutes. Stir occasionally to prevent sticking.

Drain and Toss

Once cooked, drain the pasta and return it to the pot. Drizzle with 1 tablespoon of olive oil and toss to coat.

Plate the Dish

Serve the capellini pasta on plates, topped with the chicken piccata and generous spoonfuls of the lemon butter caper sauce.