Name: Lemon Chicken Piccata (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 1/2 cup All-purpose flour; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 cup Olive oil; 1/4 cup Lemon juice-freshly squeezed; 1/4 cup Chicken broth; 2 tbsp Capers-drained; 2 tbsp Butter; 2 cloves Garlic-minced; 2 tbsp Parsley-chopped

Recipe tier

A classic Italian-American dish featuring pan-fried chicken cutlets in a bright, lemony caper sauce.

Total 30 min

Serves 4

Steps 9

Ingredients 11

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Dinner party · 46 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken breasts-boneless, skinless
cup 60 g All-purpose flour
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Sauce
cup 60 mL Olive oil
cup 60 mL Lemon juice-freshly squeezed
cup 60 mL Chicken broth
2 tbsp 30 mL Capers-drained
2 tbsp 30 mL Butter
2 cloves 6 g Garlic-minced
2 tbsp 30 mL Parsley-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

Pound chicken breasts to inch thickness.
Combine Chicken ingredients in a shallow dish and dredge chicken cutlets in flour mixture, shaking off excess.
Heat Olive oil in a large skillet over medium-high heat.
Cook chicken for 3-4 minutes per side, until golden brown and cooked through.
Remove chicken from skillet and set aside.
In the same skillet, add Butter and Garlic. Cook for 30 seconds until fragrant.
Add Lemon juice and Chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in Capers and Parsley.
Return chicken to the skillet and coat with sauce. Serve immediately.