Lemon Chicken Piccata
Ingredients
The chicken
-
2
large
boneless, skinless chicken breasts or 4 chicken cutlets (~1 to 1 ¼ lbs)
The coating
-
3
tablespoons
all-purpose flour
-
½
teaspoon
garlic powder
-
½
teaspoon
fine salt
-
⅛
teaspoon
black pepper
The sauce
-
3
tablespoons
olive oil
-
4
cloves
garlic, minced
-
1
cup
chicken broth
-
2
tablespoons
capers, drained
-
1
teaspoon
Dijon mustard
-
1
tablespoon
butter
-
2
tablespoons
lemon juice
-
¼
cup
chopped fresh parsley
For serving
-
optional
mashed potatoes and lemon wedges or slices
Instructions
- Slice the chicken breasts in half crosswise to create cutlets and pound them to about ½ inch thick.
- Combine flour, garlic powder, salt, and pepper in a shallow bowl.
- Coat each cutlet in the flour mixture and set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and add the cutlets.
- Cook until golden brown on one side, then flip and cook the other side until nearly cooked through.
- Transfer the chicken to a plate and reduce the heat to low.
- Add the remaining olive oil and minced garlic to the skillet, stirring for about 30 seconds.
- Increase the heat and add chicken broth, capers, and mustard, scraping up browned bits until reduced by half.
- Stir in the butter until melted and glossy.
- Return the chicken to the skillet, spoon sauce over it, and simmer until cooked through.
- Stir in lemon juice, taste, and adjust seasoning.
- Serve the chicken topped with sauce and parsley, optionally over mashed potatoes.
Nutrition Facts (estimated)
Servings
4
Calories
232
Total fat
13g
Total carbohydrates
3g
Total protein
28g
Sodium
542mg
Cholesterol
78mg
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