Name: chicken piccata (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lb Boneless, skinless chicken breasts-pounded to 1/4 inch thickness; 1/2 cup All-purpose flour; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Olive oil; 4 tbsp Butter; 1/4 cup Chicken broth; 1/4 cup Lemon juice-freshly squeezed; 2 tbsp Capers-drained; 2 tbsp Fresh parsley-chopped

Recipe tier

Chicken
1.5 lb 680 g Boneless, skinless chicken breasts-pounded to 1/4 inch thickness
1/2 cup 60 g All-purpose flour
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
Sauce
2 tbsp 30 mL Olive oil
4 tbsp 60 mL Butter
1/4 cup 60 mL Chicken broth
1/4 cup 60 mL Lemon juice-freshly squeezed
2 tbsp 30 g Capers-drained
2 tbsp 10 g Fresh parsley-chopped

Equipment

Shallow dish
Large skillet

Instructions

🎙️ Cook with voice coach

In a shallow dish, combine the flour, salt, and pepper.
Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the capers and parsley.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for 1-2 minutes, or until the sauce has thickened slightly.
Serve immediately over pasta, rice, or with a side of vegetables.