Best Chicken Piccata - Simple and Delicious
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Delicious and tasty, this Chicken Piccata recipe has a wonderful lemon caper sauce that is wonderful drizzled over a bed of pasta.
Author: The Wilderness Wife Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Yield: 4 -6 servings 1 xCategory: Meat Entree Cuisine: Italian
4 split boneless chicken breasts1/2 tsp . Kosher saltFreshly ground black pepper (pinch)
1 cup all purpose flower1/4 cup finely grated parmesan cheese1/4 tsp . garlic powder4 tbs. olive oil4 tbs. butter1/2 cup chicken stock or dry white wine ( Sauvignon Blanc is a good choice)1 tsp . lemon zest1/3 cup freshly squeezed lemon juice1/4 c. capersChopped fresh Italian parsley
Preheat oven to 375F
Cut the chicken breasts into cutlets by slicing in half horizontally with a sharp knife.
Place each cutlet between wax paper or plastic wrap and pound to 1/4" thick.
Sprinkle both sides of each cutlet with salt and pepper.
Mix the flour, 1/2 tsp. of salt, 1/4 tsp. black pepper, 1/4 tsp. of garlic powder, and 1/4 cup of parmesan cheese together in a shallow plate.
Heat 2 tbs. olive oil and 2 tbs. butter in a large sauté pan or skillet over medium heat.
Dredge each chicken cutlet in the flour mixture on both sides.
Cook the chicken breast cutlets in the sauté pan for 3 minutes on each side.
Place chicken on a sheet pan lined with parchment paper and bake them in the oven for 5 to 10 minutes while you prepare sauce.
Add lemon juice, lemon zest, 2tbs. olive oil, chicken stock (or wine), 1/2 tsp. salt, 1/4 tsp. black pepper, and capers. Simmer to reduce by one third.
Add 2 tbsp. of butter and stir with whisk being sure to loosen brown crusty bits from the bottom of the pan for richer flavor.
Serve chicken with pasta with sauce poured over chicken and pasta. Sprinkle chicken with parsley.
