Chicken Piccata
(from Cookin Thyme Kitchen’s recipe box)
Prep time: 20 minutes
Cook time: 30 minutes
Serves 4 people
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Salt to taste
- 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 freshly grated parmesan cheese
Directions
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Slice chicken breasts lengthwise to make 4 thinner cutlets.
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Trim off any fat. Season chicken generously with salt and pepper and sprinkle with garlic powder.
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Coat the chicken in flour.
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Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
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Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.
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Remove the chicken from skillet and set aside.
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Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet.
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Scrape up any brown bits.
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Stir in the cream and return the pan to the heat.
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Once it’s bubbling again, add the chicken back into the pan.
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If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
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Cook for another 5 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.
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Garnish with freshly chopped parsley and parmesan cheese.