Chicken Piccata

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5 from 4 reviews

Chicken Piccata has lightly breaded and fried chicken breasts smothered in a luscious lemon and caper sauce. Serve it over your favorite pasta.

Scale

1 box of pasta, for serving

2 large boneless chicken breasts, about 1 pound

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 tablespoons extra virgin olive oil

4 tablespoons butter, divided

2 cloves chopped garlic

Juice from 1 lemon plus another 1/2 lemon sliced thin

1/3 cup dry vermouth (or dry white wine)

1/2 cup chicken stock

1/4 cup capers, drained

2 tablespoons chopped fresh flat leaf parsley

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If serving over pasta, cook that now.
Butterfly each chicken breast then cut in half to yield two even pieces for each breast half, four pieces total. Lay them out on your cutting board and cover with plastic wrap then pound to a quarter inch thick. Place flour, salt and pepper in a flat dish or plate and dredge the chicken breasts until coated on both sides, or just sprinkle both sides as they sit on the cutting board.
Over medium high heat in a large skillet, heat the olive oil and two tablespoons of butter until slightly brown and frothy. Place the chicken in the pan and cook about 2 minutes on each side, until golden. Then remove the chicken and set aside on a plate.
Reduce the heat under the skillet to medium. Add the garlic and sauté for another minute. Add the lemon juice to the pan to deglaze and scrape up any brown bits. Add the lemon slices, vermouth, chicken stock and capers. Cook for 3-4 minutes until the liquid is reduced by half.
Stir in the two tablespoons of butter and chopped parsley and check for taste. Add salt and pepper if needed.
Add the chicken back into the sauce and cook just until the chicken is back up to temperature and cooked through.
Serve immediately over your favorite pasta.

Find it online: https://www.afamilyfeast.com/chicken-piccata/