Chicken Piccata Recipe
Pan-seared chicken breast with a lemon caper sauce.
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Chicken
Season both sides of the chicken breasts with salt and black pepper.
Dredge in Flour
In a shallow dish, spread the all-purpose flour and dredge each chicken breast in flour, shaking off any excess.
Cooking
Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the floured 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.
Make the Sauce
In the same skillet, reduce the heat to medium and add the butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze.
Add Capers
Stir in the capers and allow the sauce to simmer for about 2-3 minutes to reduce slightly.
Combine Chicken and Sauce
Return the chicken breasts to the skillet, spooning the sauce over them. Allow to cook together for 1-2 minutes to heat through.
Serving
Garnish and Serve
Sprinkle chopped parsley over the chicken and sauce before serving. Serve immediately with your choice of sides.