Chicken Piccata’s name refers to both the pounded flat meat which allows for a faster and more even cooking and the tangy and rich butter-lemon-caper sauce. Since it cooks in less than 30 minutes, it’s an easy weeknight meal for when things get hectic. Since it’s so savory and bright, Chicken Piccata is an easy pick for a dinner you’ll be looking forward to all day. Say goodbye to bland chicken and hello to your new favorite.
Ingredients• 1/2 cup plus 1 1/2 tablespoons flour, separated • 1/2 lemon, zested and juiced, separated • salt, to taste • pepper, to taste • 4 chicken breasts, boneless, skinless, and pounded to 1/2-inch thickness • 2 tablespoons olive oil • 1/4 cup butter • 1 cup chicken broth • 1/2 cup white wine • 3 tablespoons capers • 2 tablespoons parsley, chopped
Combine 1/2 cup of the flour, lemon zest, salt and pepper in a medium-sized bowl.
Dredge the chicken in the flour mixture until well coated on both sides.
Heat the olive oil over medium-high heat until the oil is shimmering.
Cook the chicken until just cooked through, about 4-5 minutes per side. Cook in batches if you cannot fit all 4 breasts in one pan.
Once the chicken is fully cooked, place it on a plate or cutting board and tent it with aluminum foil to keep it warm. Set the chicken aside.
In the same pan that was used to cook the chicken, melt the 1/4 cup of the butter.
Add 1 1/2 tablespoons of the flour, whisking constantly until a smooth roux forms, about 1-2 minutes.
Gradually add the chicken broth to the roux, whisking until smooth.
Add the lemon juice, white wine, and capers to the sauce and allow it to simmer for 3 minutes, whisking occasionally.
Add the chicken back to the pan and simmer for 2-3 minutes.
Stir in the chopped parsley.