Copy of Lemon Chicken Piccata Recipe

This delightful dish packs flavor with a zesty lemony sauce and capers. Easy to make and

ready in just under 30 minutes. A quick and easy flavorful dinner.

Total Time:   20 minutes

Prep time                 10 minutes     

Cooking time:         10 minutes     

Cuisine:                  Italian

Course:                     Dinner

Guests:                       4  (If more dinner guests, buy more chicken. Also, if cooking for 2, just follow this recipe, its easier that way. Plus you’ll have left overs.)

INGREDIENTS

Flour/spice mixture

·       ½ teaspoon fresh diced oregano

·       ½ teaspoon fresh thyme

·       ½ cup flour for dredging – whatever kind of flour you want to use, your choice

Chicken/sauce

·       4 boneless skinless chicken breast cutlets, (it’s easier to buy them this way. If you feel brave you can cut the chicken breast in half-length way)

·       Kosher salt and black pepper for seasoning 

·       1 tbsp ghee or butter whatever your preference

·       ⅓ cup lemon juice

·       ½ cup chicken broth (or white wine if you don't want to use chicken broth)

·       3 to 4 tbsp capers rinsed and drained

Decoration

·       Fresh chopped parsley for decoration

INSTRUCTIONS

1.     Preheat oven to 200 degrees. (This is to keep the chicken warm while you cook it in batches.)

2.     Flour: Mix flour, oregano and thyme in a deep flat bowl. This will allow for easier coating of chicken with the flour mixture.

3.     Chicken: Pat the chicken dry with a paper town, then season both sides with salt and pepper. Place the chicken in the flour mixture and coat both sides of the chicken. Shack off any excess flour.

4.     Cooking Chicken: In a large skillet, heat 3 tablespoons of olive oil over medium-high heat until shimmering. but don’t allow it to smoke. Place the chicken in the pan and cook for about three minutes on each side, or until done. Remove from pan and place on a plate. Set aside. 

5.      Ghee/Lemon Juice/Broth: Reduce heat to medium and add remaining olive oil to skillet. Then add the ghee/butter. When the ghee/butter melts add the lemon juice and chicken broth, stir together.

6.     Capers: Add the capers and bring sauce to a boil. Scrap any browned bits from the bottom of the pan so it can mix with the lemon juice.

7.     Chicken: Once the lemon sauce comes to a boil, reduce heat then place chicken breasts back in the skillet. Simmer for another 4 to 5 minutes, spooning the sauce over the top of the chicken to keep it moist.

8.     Serve: When it’s done, remove from pan from the heat and place the chicken in a deep-dish serving platter, making sure to continue to spoon the sauce over the chicken. Then decorate with parsley and serve.