Lemon Chicken Piccata
A delightful dish that combines tender chicken breasts with zesty lemon and savory capers.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 0.5 cup flour for dredging
- 0.33 cup lemon juice from about 2 lemons
- 0.5 cup white wine or chicken broth
- 0.25 cup capers rinsed and drained
- 3 tablespoons ghee or butter
- 1 lemon lemon wedges for serving
- Kosher salt
- Ground black pepper
- extra virgin olive oil
- Freshly chopped parsley for garnish
Instructions
- Set a sheet pan in the oven and preheat to 200°F to keep the chicken warm as you cook in batches.
- Place your hand on top of the chicken and carefully slice horizontally to make two thinner cutlets. Optionally, cut them in half crosswise for smaller pieces.
- Pat the chicken dry, season with salt and pepper, then coat with flour on both sides, shaking off excess.
- In a large cast iron skillet, heat olive oil over medium-high. Cook chicken in batches until golden, about 3 minutes per side. Keep the cooked chicken warm in the oven.
- In the same skillet over medium heat, add more olive oil. Stir in ghee or butter, lemon juice, wine, and capers. Bring to a boil, scraping off any browned bits.
- Return the chicken to the skillet with the sauce. Simmer for 4 to 5 minutes, basting the chicken. Garnish with parsley. Serve with the sauce drizzled over the top and lemon wedges on the side.
Notes
You can serve this dish with pasta or a side of vegetables for a complete meal.