Chicken Piccata

If you like chicken piccata then you need to check out this recipe I found a year or two ago via Pinterest. It’s not hard to make and tastes delicious.

For this recipe you’ll need:

lemon
boneless, skinless chicken breasts
salt
pepper
all-purpose flour
butter
oil
chicken broth or white wine
capers

I made a few minor adjustments. I bought thin chicken cutlets, but still cut them in half to make them thinner. I also used oil instead of butter to fry the chicken, but I did use a little butter for the sauce. Lastly, one of the options in the original recipe was to use a combination of chicken broth and wine instead of one or the other. That’s what I did – used a combination of wine and broth. Everything else I kept the same as the recipe.

First, trim any excess fat from the chicken and slice for thinness as needed. Season both sides of the cutlets with salt and pepper, then dredge them in flour. Pan fry the chicken cutlets and keep warm on a covered baking sheet or plate.

Once the all the chicken is done and off the pan, reduce the heat to medium and add in the broth, wine, or combo. And add in lemon juice sliced lemons, and capers. Scrape up all the brown bits and wait a few minutes before adding in some butter. Stir until the butter has melted and adjust seasoning to taste.