Italian Lemon Chicken Piccata Recipe
Italian Lemon Chicken Piccata Recipe.
A Quick and Easy skillet meal with boneless, skinless chicken breast, flour, extra virgin olive oil, chicken stock, fresh lemon juice, and capers.
This delicious dinner is ready in 30 minutes.
Low carb.
Similar Recipes
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Italian Lemon Chicken Piccata
Equipment
Ingredients
- 2 boneless skinless chicken breasts butterflied and then cut in half
- sea salt
- fresh ground black pepper
- all-purpose flour for dredging
- 5 tablespoons extra virgin olive oil divided
- 6 tablespoons unsalted butter divided
- 1/2 cup chicken stock
- 1/3 cup fresh lemon juice See note above in description
- 1/4 cup capers rinsed (brined)
- 1/3 cup fresh parsley chopped
Instructions
- Season the chicken with sea salt and black pepper.
- Dredge the chicken in flour. Shake off any excess.
- Place a large skillet over medium/high heat. Add 3 tablespoons of the olive oil, and 2 tablespoons of the butter. heat until butter melts.
- When butter and oil begins to bubble, add 2 pieces of the chicken and cook for approx 3 minutes, or until the bottom has browned.
- Flip the chicken and cook for approx 3 minutes or until the bottom has browned.
- Remove the chicken and set aside.
- Repeat all steps for the rest of the chicken.
- Remove the chicken and set aside.
- In the same skillet, add chicken stock, lemon juice, and capers.
- Scrap the bottom of the skillet to incorporate the brown bits of chicken.
- Bring to a boil.
- Add the all of the chicken back into the skillet.
- Simmer 5 minutes.
- Transfer chicken to a serving plate, leaving liquid in the skillet.
- Add 2 tablespoons of butter into the skillet liquid and whisk in aggressively.
- Pour the prepared sauce on top of the chicken, and add parsley to garnish.
Nutrition
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