Chicken in a rich lemon butter sauce? That’s right…it’s Chicken Piccata time. Who’s in?
Garnish with chopped flat leaf parsley and lemon slices.
- 2 medium boneless skinless chicken breasts
- ½ cup all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter, divided
- ¼ cup fresh lemon juice
- ½ cup low or no sodium chicken stock or broth
- ¼ cup drained capers
- Pound chicken breasts to an even ¼-inch thickness (photo tutorial for how to do this is here, steps #1-2.). Cut each one in half to make 4 portions.
- In a medium bowl mix together the flour, garlic powder, black pepper, and salt.
- Dredge chicken in the flour mixture so that it is dusted in white. Shake off excess.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When hot, add chicken.
- Cook chicken until brown on both sides, about 2-3 minutes per side. Transfer to a plate lined with a kitchen towel.
- To the pan add the lemon juice, chicken stock, and capers. Scrape the bottom of the pan and then bring to a boil.
- Return chicken to the pan (it’s fine if pieces overlap a bit). Cook until chicken is hot and no longer pink inside, about 5 minutes.
- Remove chicken to a large clean serving plate. Arrange in a single layer.
- Remove pan from heat. Add the remaining 2 tablespoons of butter to the pan and whisk it vigorously. Taste. Season with salt and pepper to taste.
- Pour over chicken. Garnish with parsley and lemon slices, if desired.