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Chicken Piccata

Print Recipe
Course Main Course
Cuisine American, Italian
Servings 6

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. 
 
Keyword chicken, italian, lemon