Lemon Chicken Piccata
Description
This chicken dish looks so impressive, everyone will think that you slaved over a hot stove for hours. But in less than an hour, you can have it on the table where you will get rave reviews! Serve with your favorite pasta dish to take advantage of the won
Ingredients
2 skinless, boneless chicken breasts, cut in half lengthwise
salt and pepper, to taste
all-purpose flour, for dredging
4 T. butter, unsalted, divided
2 T. olive oil
⅓ c. freshly squeezed lemon juice
½ c. chicken stock/broth or dry white wine
¼ c. brined capers, rinsed and drained
⅓ c. fresh parsley, chopped for garnish
lemon slices, for garnish
Directions
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Wash chicken and pat dry with paper towels. Season chicken with salt and pepper. Dredge chicken in flour; shake off excess.
In a large skillet, melt 2 T. butter with the olive oil, over medium to high heat.
Add chicken pieces to the skillet; cook about 3 - 4 min per side until browned. When chicken is cooked, remove chicken from skillet to a platter.
Remove skillet from heat; add lemon juice, chicken stock/broth or wine, capers and the scraped up brown bits from the pan for extra flavor.
Return skillet to heat; bring to a boil. Season sauce to taste with additional salt and pepper, if needed. Add chicken back to skillet; simmer about 5 minutes. Remove chicken to a platter; add remaining butter; whisk for about 1 minute. Sauce will thicken a little.
Place chicken back on the platter. Pour the sauce over the chicken; garnish with parsley and lemon slices.