Lemon Chicken Piccata

This is the lemon chicken piccata recipe you’ve been looking for. And it’s actually very simple. It’s light, zesty, and is bursting with fresh spring flavors. The prep steps are just whisking together the sauce and dredging the chicken. Then you’ll pan-sear the chicken, cook down the lemon caper sauce, and add the chicken back in to bring everything together. I then like to serve it over jasmine rice, crispy green beans & fresh parsley!

Makes: 4 servings

For the chicken:

1 lb thin-sliced chicken breast (4-5 cutlets)

Seasoned with salt & pepper

⅓ all purpose flour (sub gf flour if needed)

2 tbsp olive oil

3 tbsp butter

For the sauce:

1 cup low sodium chicken broth

1 lemon, zested & juiced

3 garlic cloves, minced

¼ tsp garlic powder

3 tbsp capers, drained

For the bases:

Jasmine rice

Roasted green beans

Seasoned with salt, pepper & garlic powder

2 tbsp fresh parsley, chopped, for garnish

Lemon wedges, on the side

Instructions

1. In a mixing bowl, whisk together the chicken broth, lemon zest, lemon juice, fresh minced garlic, garlic powder, and capers. Set aside.

2. Season both sides of chicken breast with salt & pepper.

3. Add flour to a shallow bowl and dredge each chicken breast to get it well coated.

4. Heat a non-stick skillet over medium and add both the olive oil and butter. Once the butter is fully melted, add the chicken breast.

5. Let cook for 3-4 minutes or until golden brown before flipping. Cook the other side for another 3-4 minutes until the internal temp reads 165°F.

6. Transfer the cooked chicken to a clean plate.

7. Lower the heat to medium low, then pour in the sauce. Using a spatula, scape off any brown bits from the bottom of the pan and mix together with the sauce.

8. Let simmer for ~5 minutes to let the garlic cook. 

9. Transfer the chicken back into the skillet with the sauce. Simmer for 2 minutes, then flip. The flour from the chicken should slowly start to thicken the sauce. 

10. Remove from heat, then build out the remainder of your bowls. Garnish with fresh parsley and a lemon wedge.

Be sure to take a pic & tag @thepreppedpalate in your creations 📸