Lemon Chicken Piccata

Lori Hartnett Blog, Recipes Leave a Comment

Here is a recipe that is perfect for weeknight dinners, and impressive enough to serve for special occasions. This recipe is written for 2 servings, but you can easily boost the ingredients to serve more. Lemon Chicken Piccata is beautiful, delicious, and so easy to prepare so look no further if you need a show-stopper entree!

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Lemon Chicken Piccata
Soy Free, Nut Free
Makes:   2  servings
Makes:   2  servings
  1. POUND chicken to just under ½-inch thick. Season on both sides with salt and pepper. Dredge in flour; shake off excess. Cut thin slices from one end of lemon; set aside. Squeeze juice from remaining lemon; set aside.
  2. ADD oil in non-stick skillet; heat over medium-high. Add chicken; sauté 2 to 3 minutes. Reduce heat to medium; flip chicken. Cover; continue cooking 2 to 3 minutes or until light golden brown and cooked through to 165°F. Transfer to a warm plate; cover with foil and keep warm.
  3. ADD garlic, broth and lemon juice to skillet. Cook 3 to 5 minutes or until liquid is slightly reduced, stirring occasionally. Add capers, lemon slices and butter; cook and stir over low heat 2 to 4 minutes or until butter is melted and sauce is blended. Pour over chicken to serve; sprinkle with Parmesan cheese and parsley.
Fresh Tips

Serve with angel hair pasta.

This dish can be made Gluten Free and Wheat Free: simply dredge in rice or oat flour. Serve over wheat free noodles.

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