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Chicken Piccata

Prep Time:

5 minutes

Cook Time:

25 minutes

Serves:

4

A simple and classic Italian dinner, chocked full of capers and lemon flavor. Serve alongside your pasta of choice - spaghetti, angel hair, linguine - the sky's the limit.

5 minutes

Ingredients


  • 1 yellow lemon

  • 2 chicken breasts, halved lengthwise

  • ½ C fresh parsley, chopped

  • ¼ C all-purpose flour

  • ¼ C white wine

  • 1 t salt

  • ½ t freshly ground black pepper

  • 2 T extra virgin olive oil, separated

  • 1 large onion, sliced

  • 1 C chicken broth

  • 2 T capers

  • 1 t oregano

  • 1 garlic clove, minced (1 t)


Preparation

  1. Juice half the lemon and reserve, and cut the other half into thin slices.

  2. Whisk the flour, salt, pepper, & oregano in a shallow dish. Dredge each chicken breast into flour mixture and set aside. Discard 2 t of the flour mixture and keep the rest for later to make the sauce.

  3. Heat 1 T olive oil in a large skillet over medium-high heat and cook the chicken breasts for 3 - 4 minutes per side, or until lightly browned and then set aside.

  4. Into same skillet, add the other 1 T olive oil and onion slices and cook until tender, about 5 - 7 minutes. Add garlic and cook for 1 additional minute, then lower heat to medium.

  5. Next, sprinkle flour into skillet and cook for at least 1 minute to "cook" the flour - then add wine, broth, capers, and lemon juice and stir constantly until smooth (about 3 minutes).

  6. Finally, add chicken breasts back into sauce and spoon sauce over to ensure the chicken is completely covered and cook for an additional 4 minutes until warmed through.

  7. Garnish with fresh parsley and lemon slices and serve alongside pasta.

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