Description
A delicious Chicken Piccata recipe featuring tender chicken breasts in a savory lemon and caper sauce.
Ingredients
Scale
- 3 very large boneless, skinless chicken breasts
- 2 T capers
- 2 T olive oil
- salt and pepper to season chicken
- 1/2 tsp. poultry seasoning
- 2 tsp. finely minced fresh garlic
- 1/2 cup homemade chicken stock
- 2 T fresh lemon juice
- 1/2 tsp. sweetener of your choice (optional; if you like the sour taste of lemon you probably don’t need sweetener)
- 2 T butter, cut up into several pieces
- 1 T chopped fresh parsley
Instructions
- Trim all visible fat and undesirable membranes from chicken breasts. Cut each one in half to make two pieces about the same size.
- One at a time, put pieces inside a heavy Ziploc bag and pound chicken with a meat mallet or something heavy to make it an even 1/2 inch thick.
- Season chicken with a small amount of salt, pepper, and poultry seasoning.
- Chop parsley and set aside. Rinse the capers and pat dry with paper towels.
- In a 12-inch nonstick frying pan, heat olive oil over medium-high heat.
- When oil is hot, add capers and fry until they open slightly and crisp a little, about 60-90 seconds. Remove pan from heat and use a spoon to transfer capers to paper towel, letting the oil drip back into pan.
- Get oil hot again, then saute chicken on top side until nicely browned, about 3-4 minutes. Turn over and cook on other side until chicken is done, probably only 1-2 minutes on the second side, but be sure chicken is cooked through.
- Arrange chicken on serving dish with the most browned side facing up.
- While chicken browns, measure out chicken stock, garlic, butter, and lemon juice (plus sweetener if using) so they’re ready.
- Add garlic to hot pan and cook 15-30 seconds. Add chicken stock, and scrape pan to dissolve browned bits.
- Cook until stock is reduced by half, about 2 minutes.
- Stir in lemon juice (and sweetener if using), then turn off heat and add butter, stirring until butter is melted.
- Add half of capers and parsley to sauce, then pour sauce over chicken and garnish with remaining capers.
- Serve the Chicken Piccata hot, and enjoy!
Notes
- Notes on capers: Rinse well and pat dry before using.
- Notes on chicken stock: Homemade stock is recommended for best flavor.
- Notes on lemon juice: Freshly squeezed lemon juice is preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg