Chicken Piccata
I’m going to be honest with you. The last time I made this at my house it was just because I really wanted the mashed potatoes. I love the way the piccata sauce tastes with them.
That’s the thing, though. Sometimes, it’s not the protein or the main ingredient that makes a food delicious – it’s the little things. In this case, I love the lemon-y brightness of this sauce. It is one of those magical things that tastes both light and comforting at the same time.
Typically, this sauce is very buttery. My lightened up version has NO butter, but is still delicious. If you’re not concerned about the calories (or points) feel free to throw a tablespoon into the sauce at the end for extra deliciousness.
Chicken Piccata
Ingredients
- 6 Thin sliced chicken breasts
- 5 Tbsp Flour
- 1 Tsp Kosher Salt
- 1 Tsp Ground pepper
- 1/4 Tsp Onion Powder
- 1 Cup Chicken broth
- 1/4 Cup Lemon juice
- 2 Cloves Garlic, minced
- 1/4 Cup Capers
Instructions
- Mix flour, salt, pepper, and onion powder together in a large plastic bag.
- Put the chicken into the bag, 1 piece at a time and shake until coated.
- Heat just enough oil to coat the bottom of your pan with oil.
- Cook chicken on each side until cooked through. The time will depend on how thick your chicken is so use a thermometer if needed.
- Remove chicken from the pan and then deglaze with the chicken broth. Add lemon juice. Allow to cook until the liquid reduces. You can add a bit of cornstarch if you need to thicken the sauce (I find this depends on how much flour residue was left in the pan).
- Add the garlic, and capers. Taste the sauce and add salt & pepper as needed.
- Pour sauce over chicken pieces and serve with mashed potatoes, rice, or pasta.
Notes
– I usually butterfly a boneless, skinless breast and then pound the meat to be thin. You can also purchase thin cuts from the store.
– If you want an even more delicious sauce, drop in 1 tbsp of butter in the final few moments of cooking.
– If you don’t have/like capers, I do think this is just as delicious without them. I’ve also used bits of kalamata olives in a pinch and loved that as well. The salty, brininess is similar.