Easy Lemon Chicken Piccata: A Weeknight Delight

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour




• 2 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter, divided
• 1 shallot, peeled and sliced
• 1/3 cup reduced sodium chicken broth








• 1/3 cup dry white wine (or more chicken broth)
• 1 lemon, zested and juiced
• 1/4 cup brined capers, rinsed and drained





• 1/4 cup chopped fresh parsley

Instructions

1. Prepare the chicken: Split each chicken breast in half horizontally. Season with salt and pepper.
2. Coat the chicken: Dredge the chicken in flour, shaking off any excess.
3. Brown the chicken: Heat olive oil and 2 tbsp butter in a large skillet. Add the chicken and cook until golden brown on both sides.
4. Soften the shallot: Remove the chicken and add the shallot to the skillet. Cook until caramelized.
5. Simmer the sauce:
   
   Add the wine and broth. Let simmer until reduced by half.
6. Finish the sauce: Stir in the lemon zest, juice, capers, and remaining butter. Season to taste.
7. Add the chicken:
   
   
   
   Return the chicken to the skillet and spoon the sauce over it.
8. Serve: Garnish with parsley and serve immediately.

Tips

• For easier slicing, freeze the chicken for 10-15 minutes before cutting.
• Don’t crowd the chicken in the pan or it won’t brown properly.




• Add more lemon juice for a brighter flavor.
• Serve with your favorite side dishes, such as potatoes, rice, or vegetables.