Easy Chicken Piccata Recipe is a quick and easy weeknight dinner. It’s a light meal that has delicious fresh lemon flavors. Serve with a crusty foccacia bread.
Prep Time:10 min.
Cook Time:12-15 min.
Total Time:25-35 min.
4 skinless boneless chicken breasts, flattened
1/2 cup AP flour
4-6 tbls. butter (or use your preferred butter alternative)
3-5 tbls. olive oil (or you can use avocado oil)
1/3 cup fresh lemon juice
1/2 cup chicken stock
2-3 tbls. or capers, rinsed to remove some salt (you can add more capers if you wish)
1/3 cup chopped fresh parsley
salt and pepper to taste
1 tsp. of oregano (optional)
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
Use a large skillet and heat on medium high then add in 2 tablespoons of butter and 2 tablespoons of oil. Allow the butter and oil to heat up and sizzle a bit then add in the prepared chicken breasts. Cook about 3-4 minutes on each side, just until lightly browned. Turn the chicken over and cook another 2 or 3 minutes. Do not over-cook the chicken. Remove the lightly browned chicken, add the rest of the chicken and cook the same. Add the chicken to a plate.
Next add the lemon juice, chicken stock and capers to the pan, bring to a slight boil and scrape browned bits in the pan. This adds in additional flavor.
Taste sauce for seasoning. Add in additional salt and pepper if needed and then add in 2 tablespoons of butter. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
Add remaining butter to the lemon sauce and whisk vigorously so that the flour is well blended into the sauce.
Add the chicken back into the pan and heat through. Add the chicken to the plates, sprinkle with parsley and serve.