Happy Foodie Friday! Ever in a dinner rut? Yup, glad I’m not alone đŸ˜‰
When I came across this chicken piccata recipe, I knew we had to try it and I’m so glad we did. It’s delicious, easy to whip up for a weeknight or Sunday family dinner and we doubled, so woohoo for leftovers! It was so good alongside baked sweet potato and carrots that I forgot to take a picture đŸ˜‰
Chicken Piccata Recipe from Salt & Lavender
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers drained
- 1/2 cup heavy/whipping cream*
- Garnish (optional) chopped parsley and/or freshly grated Parmesan cheese
Directions
- Slice the chicken breasts lengthwise (butterfly then cut in half) to make four thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add two tablespoons of the butter plus the olive oil to a skillet over medium-high heat.Â
- Once the pan is hot, cook the chicken pieces for about four-five minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining two tablespoons of butter and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan. *If you want to make this recipe without cream, increase the chicken broth to 3/4 cup (we omitted the heavy cream and it was still a winner!).
- Cook for another five minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it’s bubbling furiously). If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or Parmesan cheese if desired.
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