Weeknight Chicken Piccata
This Easy Weeknight Chicken Piccata is a simple, flavorful dinner with fresh lemon and parsley, plus easy do-ahead tips for busy nights.
Calories 308kcal
Ingredients
- 1 pound boneless chicken breasts
- 2 T butter
- 3 T olive oil olive oil
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp freshly-ground black pepper
- 1/4 cup fresh parsley, washed and chopped
- 1/4 cup freshly-squeezed lemon juice
- 2 T capers, optional
Instructions
- Slice chicken breasts in half lengthwise.
- Cover the breasts with wax paper and beat with mallet until thin.
- In a small bowl, add flour, salt, and pepper. Mix well, and set aside.
- Take each breast and dredge (coat) with the flour mixture. Shake off excess.
- In a large saute pan or skillet add the butter and oil, and swirl to coat. Heat to medium.
- Working in small batches, add two or three flour-coated chicken breasts to the skillet, cook for 3 minutes, turn and cook for another 3-4 minutes until lightly browned. Remove from pan, tent lightly with aluminum foil, and continue until finished.
- Add chicken broth, lemon juice, and the cooked chicken (and capers, if using) to the skillet and sprinkle with parsley. Cook on low until reduced and the chicken reaches an internal temperature of 160 degrees.
Notes
Do ahead tip
- Prepare the chicken by cutting and dredging it. Place in a covered glass dish and refrigerate overnight.
- Wash and chop the parsley.
- Juice the lemons and refrigerate the juice until ready to use.
Nutrition
Serving: 1servings | Calories: 308kcal | Carbohydrates: 5.7g | Protein: 26.1g | Fat: 20.32g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 224mg
