Print
chicken piccata on platter

Lemon Chicken Piccata

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian inspired

Ingredients

  • 4 boneless skinless chicken breast cutlets, patted dry
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all purpose flour + 1 teaspoon
  • 4 tablespoons olive oil
  • 1 small shallot, diced
  • 4 cloves garlic, minced
  • 1 cup low sodium chicken stock
  • 3 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • 1/4 cup butter, diced
  • 1 tablespoon chopped parsley (plus more for garnish)

Method

  1. Season each side of the chicken breast with salt and pepper and add the all purpose flour to a shallow bowl or plate.
  2. Heat a large skillet over medium-high heat. Once hot add 2 tablespoons of oil to the skillet.
  3. Dredge two of the chicken breasts in the flour mixture and shake to remove any excess flour. Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown. Remove from the pan and transfer to a platter.
  4. Add another 2 tablespoons of olive oil to the skillet and repeat the process of cooking the chicken and then transfer to a plate.
  5. Remove most of the oil from the skillet, leaving around teaspoon in the pan. Reduce the heat of the skillet to medium and then add the shallot. Cook the shallot for 1-2 minutes and then add the garlic cooking for another minute. Sprinkle 1 teaspoon of flour over the shallot and garlic and cook for another minute.
  6. Next, add the chicken stock scraping up any brown bits from the bottom of the pan. Bring the sauce to a simmer for 3 to 5 minutes until the sauce has reduced by half.
  7. Reduce the heat to low and then whisk in the lemon juice, butter, capers, and parsley into the sauce. Season with salt and pepper to taste.
  8. Pour the sauce over the chicken and serve immediately.