Chicken Piccata Recipe

By spend with pennies

Ingredients

4 boneless skinless chicken breasts (6 ounces each, about 1 ½ lbs)
½ cup all-purpose flour
1 teaspoon lemon zest
2 tablespoons olive oil (more as needed)
salt and black pepper (to taste)
¼ cup salted butter
1 ½ tablespoons all-purpose flour
1 cup chicken broth (or chicken stock)
½ fresh lemon juice (juiced, about 1 ½ tablespoons)
½ cup dry white wine (or chicken broth)
3 tablespoons capers (drained)
2 tablespoons chopped fresh parsley (additional for garnish)
shredded Parmesan cheese (for garnish, optional)

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Using a meat mallet, gently pound each chicken breast to ½-inch thick. See notes for larger chicken breasts.

Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.

In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.

Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.

Gradually add the chicken broth, whisking until smooth after each addition.

Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.

Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.

Stir in the chopped parsley and serve.