Easy Chicken Piccata
 
Prep time
Cook time
Total time
 
For better results for the sauce, I recommend using canned concentrated chicken broth, not the ready-to-serve kind that is better for soups nor the powdered broth.
Author:
Serves: 4
Ingredients
  • 8 boneless, skinless, thin-cut (1/4 to ½ inch thick) chicken breast cutlets
  • Kosher salt and freshly ground black pepper
  • ¼ cup flour, for dusting
  • 2 tbsp. olive oil, more as needed
  • 3 tbsp. capers, rinsed
  • 2 medium cloves garlic, thinly sliced
  • 1¼ cups lower-salt chicken broth
  • 3 tbsp. fresh lemon juice, more as needed
  • ¼ cup chopped flat-leaf parsley
  • 2 tbsp. unsalted butter
Instructions
  1. Season chicken with salt and pepper and dredge in flour, shaking off excess.
  2. Heat about 1 tbsp. of olive oil in a heavy skillet over medium-high heat.
  3. When very hot, put your cutlets in the skillet, don't overcrowd the skillet, you can sear your cutlets in two batches.
  4. Cook your cutlets about 2-3 minutes per side. Set aside.
  5. Add 1 tbsp. of olive oil to your skillet than add your capers and garlic and cook for 1 minutes until fragrant.
  6. Add your chicken broth and lemon juice and let reduce for about 3-4 minutes. Turn off the heat and set aside.
  7. Add the butter and half of your parsley and mix well. Put the chicken back in the skillet and coat well with the sauce.
  8. Sprinkle the rest of the parsley over the chicken and you're ready to serve.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/chicken-piccata/