Lemon Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• Juice and zest of 2 lemons Juice and zest of 2 lemons
• 2 tablespoons capers, drained 2 tablespoons capers, drained
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 12g (2g sugars)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and black pepper.
2. 2.
   Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
4. 4.
   Add the chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute, until fragrant.
6. 6.
   Pour in the chicken broth, white wine, lemon juice, and lemon zest. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
7. 7.
   Stir in the capers and return the chicken breasts to the skillet. Cook for an additional 2-3 minutes, until the chicken is heated through and coated in the sauce.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness before dredging in flour to ensure even cooking.
• Lemon — Use fresh lemons for the best flavor. Roll the lemons on the countertop before juicing to extract more juice.

Tips & Tricks

• For a lighter version, you can substitute chicken broth for the white wine.
• If you prefer a thicker sauce, you can whisk in a tablespoon of flour or cornstarch mixed with water to the sauce before adding the chicken back in.
• Serve the Lemon Chicken Piccata with a side of steamed vegetables or a fresh green salad for a complete meal.
• To add a touch of richness, you can sprinkle some grated Parmesan cheese over the chicken before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Lemon Chicken Piccata hot, garnished with fresh parsley. Pair it with a side of pasta or mashed potatoes to soak up the delicious sauce.

Presentation advice

Arrange the Lemon Chicken Piccata on a plate, placing the chicken breasts on top of a bed of pasta or mashed potatoes. Drizzle the sauce over the chicken and garnish with fresh parsley for an elegant presentation.