Tonight’s Dinner: Easy Chicken Piccata
What you'll need
1 cup
Chicken Broth
4 tbsp
Lemon Juice, freshly squeezed
Garlic Cloves (minced)
1/2 cup
White Wine
4 tbsp
Olive Oil
2 tbsp
Capers, rinsed and drained
1/2 cup
All Purpose Flour
1-2 pounds
Boneless Skinless Chicken Breast
Take boneless skinless chicken breasts and slice lengthwise
Pound chicken with a mallet or rolling pin until 1/4” thick
Melt 2 tbsp butter and 4 tbsp olive oil in a skillet
Season chicken with salt and pepper. Dredge both sides in 1/2 cup all purpose flour then place in skillet.
Fry on medium heat until golden brown (about 5 mins each side). Transfer to a plate once cooked.
Add 2 tbsp butter, 2 garlic cloves and 2 tbsp capers (optional) to the skillet.
Add 4 tbsp fresh squeezed lemon juice, 1/2 c white wine, 1 c chicken broth. Bring to a boil. Season with salt and pepper.
Return chicken back to skillet. Stir and ensure everything is coated with the sauce. Reduce heat and let simmer for 3-4 mins.
Transfer chicken to a dish and pour sauce over the chicken
Serve with mashed potatoes, noodles, roasted vegetables or rice.
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