Chicken Piccata has a wonderfully, buttery and acidic sauce with lemon and capers to take chicken breasts to a new level.
PREP TIME: 10 MIN
1– 6 tbsp. olive oil – 6 tbsp. butter – 1 1/2 lbs boneless skinless chicken breast, thin cut – 1/2 cup flour – 1 tsp. salt – 1 tsp. pepper – 1 4 oz. jar of capers drained – 8 garlic cloves minced – 1/3 cup fresh lemon juice – 1/2 cup chicken stock or white wine (like sauvignon blanc) – fresh parsley as desired
COOK TIME: 35 MIN
Heat olive oil and butter in a skillet.
Combine flour, salt, and pepper. Dredge chicken in the flour, coating thoroughly.
Brown chicken and cook through, about 5-7 minutes per side.
Add remaining butter and olive oil. Saute garlic.
Add lemon juice and stock and whisk to combine.
Add chicken back to the sauce and simmer for 10 minutes.