Lemon Chicken Piccata

With a buttery lemon sauce and salty capers, this lemon chicken piccata recipe is my go-to dish during a busy weeknight or just when I'm craving it.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 428kcal

In shallow medium bowl, add flour and mix in salt and pepper. Dredge chicken in flour and shake off excess.
In large skillet, melt 3 tablespoon olive oil and 2 tablespoon butter over medium-high heat. Add 2 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Add 1 tablespoon olive and 1 tablespoon butter and repeat with remaining 2 pieces of chicken. Remove chicken to plate.
Add the lemon juice, chicken stock and capers to skillet. Bring to boil, scraping up brown bits. Reduce heat to medium-low and add chicken back to skillet and simmer for 5 minutes or until chicken is cooked through. Remove chicken from skillet. Add 2 tablespoon butter to sauce. Pour sauce over chicken and serve immediately.

Cook the chicken in batches to prevent overcrowding the pan. Overcrowding can lead to steaming instead of browning.

While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemons and you’ll notice a difference in flavor.

If you want an even thicker sauce, whisk 1 tablespoon of flour with 1 tablespoon chicken stock and add to the simmering sauce.