Chicken Piccata
Pan seared chicken nestled in a dreamy lemon sauce.
Servings: 4
Ingredients
- 2 boneless skinless chicken breasts, halved horizontally and pounded thin
- 1 cup of all purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- salt and black pepper
- 7 tablespoons of butter
- 3 tablespoons of olive oil
- 3 cloves of garlic, finely minced
- 1 large shallot, finely minced
- 1 cup of chicken broth
- 1 cup of heavy cream
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of lemon zest
- 2 tablespoons of capers, rinsed
- fresh parsley, finely chopped (garnish)
- lemons, thin sliced (optional garnish)
- cooked pasta or mashed potatoes (optional)
Instructions
- Cut two boneless skinless chicken breasts in half horizontally and pound them out thinly using a meat tenderizer or rolling pin
- Season the chicken generously on both sides with salt, garlic powder and onion powder
- Add 1 cup of all purpose flour into a shallow bow and season generously with salt and black pepper
- Lightly coat both sides of each chicken breast in the seasoned flour
- In a large skillet over medium heat, add 3 tablespoons of butter and 3 tablespoons of olive oil and place it over medium to medium high heat
- Once the butter has melted and the pan is warm, add the chicken leaving a little space in between each piece
- Add the chicken and cook without disturbing for 3 minutes and once the underside is golden brown, flip the chicken and cook for another 2 minutes or until the chicken is cooked through with an internal temperature of 165 degrees
- Transfer the chicken onto a plate and set aside for now
- Pour out most of the excess liquid from the skillet and add 4 tablespoons of butter, 3 cloves of finely minced garlic and 1 finely chopped shallot into the skillet
- Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and all of the brown bits have been scraped up from the bottom of the skillet
- Add 1 cup of chicken stock, 1 cup of heavy cream, 2 tablespoons of freshly squeezed lemon juice and a teaspoon of lemon zest to the skillet and bring to a simmer
- Simmer for about 5 minutes, mix in 2 tablespoons of capers and nestle the chicken back into the sauce to rewarm
- Serve over pasta or mashed potatoes
- Garnish with thinly sliced lemons and finely chopped parsley