Chicken Piccata

This recipe is a keeper, folks. Chicken Piccata looks fancy enough for your classiest company, but it's simple enough for your busiest weeknight. You can get this meal on the table in 20 minutes flat. Maybe even faster if your butcher is kind enough to cut the chicken for you.

Simple chicken breasts are seared until a flavorful crust forms. Then build a rich sauce in the same skillet (only one pan to wash!) with lemon juice and briny capers. Serve it up with creamy mashed potatoes, quinoa pilaf, or buttered egg noodles, and you have a dynamite dinner on your hands.

Let's get cooking!
Erin

Chicken Piccata
Serves: 4
Adapted from Jo Cooks

2 large boneless, skinless chicken breasts
Salt and pepper
About 1/4 cup flour
2 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup lemon juice
1/2 cup chicken broth or white wine
1/4 cup capers, rinsed and drained
2-3 tablespoons chopped fresh parsley

Cut chicken breasts in half through the center so you have four thin cutlets. Season both sides generously with salt and pepper. Place flour in a shallow dish and season flour with salt and pepper as well. Dredge chicken in the flour and pat off excess.

Meanwhile, heat a large skillet over medium-high. Add 1 tablespoon of butter and olive oil. Once the butter has melted, add chicken. Cook until chicken is browned, about 4-5 minutes per side. Set chicken aside and cover to keep warm.

Add lemon juice, broth or wine, and capers to the empty skillet, scraping the bottom of the skillet to incorporate any browned bits into the sauce. Season with salt and pepper. Bring sauce to a boil and return chicken and any accumulated juices to the skillet. Reduce heat and simmer for 3 minutes, until sauce has thickened slightly.

Remove chicken to a plate and whisk in remaining 1 tablespoon butter. Return chicken to the skillet, spooning the sauce over the top. Sprinkle with parsley and serve.