Chicken Piccata Recipe
Pan-seared chicken breast with a lemon caper sauce, served with a side of roasted vegetables.
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Ingredients
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Chicken
Lemon Caper Sauce
Roasted Vegetables
Method
Chicken Piccata Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge the Chicken
Dredge each chicken breast in all-purpose flour, shaking off any excess flour.
- 3
Sear the Chicken
In a large skillet over medium-high heat, add the olive oil and butter. Once hot, add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Making the Sauce
- 4
Deglaze the Skillet
In the same skillet, add the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
- 5
Add Lemon and Capers
Stir in the fresh lemon juice and capers, and cook for an additional 2-3 minutes until slightly thickened.
- 6
Finish the Sauce
Return the chicken to the skillet and spoon the sauce over the chicken. Cook for another minute to heat through.
- 7
Garnish
Sprinkle with fresh parsley before serving.
Roasting the Vegetables
- 8
Prepare the Vegetables
Preheat the oven to 400°F (200°C). In a baking dish, combine the sliced bell peppers, zucchini, and chopped red onion.
- 9
Season and Drizzle
Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
- 10
Roast the Vegetables
Spread the vegetables in a single layer and roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.