Ellie’s Chicken Piccata Recipe
Savor the delightful flavors of Ellie’s Chicken Piccata, featuring tender chicken breasts lightly sautéed to golden perfection and bathed in a zesty lemon-caper sauce. Served over a bed of al dente pasta, this dish is a harmonious blend of tangy and savory, garnished with fresh parsley for a burst of color. Each bite transports you to the sunny coasts of Italy, making it the perfect choice for a comforting yet elegant meal.
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Flatten the chicken breasts to an even thickness by placing them between two sheets of plastic wrap and pounding gently with a meat mallet.
- 2
Dredge the Chicken
Season the flour with salt and black pepper. Dredge each chicken breast in the seasoned flour, shaking off the excess.
- 3
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the remaining olive oil and butter. Add the minced garlic and sauté for 1 minute. Then pour in the chicken broth, lemon juice, and capers. Bring to a simmer and let it reduce slightly for about 3-4 minutes.
- 5
Combine and Serve
Return the chicken to the skillet, spoon the sauce over the chicken, and cook for an additional 2 minutes. Garnish with fresh parsley before serving.
