The classic Italian chicken dish with a metabolic twist. Chicken Piccata is a quick dinner comprised of a crispy pan-seared chicken breast with a lemon butter caper sauce.
- 1 ½ pounds thin cut boneless skinless chicken breast (4 pieces)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 ½ cup low sodium chicken stock
- 2 tablespoons capers
- Zest and juice of ½ large lemon, plus more slices for serving
- 2 tablespoons chopped fresh parsley, plus more for garnish
Season chicken with ¼ teaspoon each of salt and pepper. Place the flour on plate and set aside. Dredge the chicken in the flour, then shake off any excess.
Preheat a 12-inch skillet over medium-high heat with 3 tablespoons butter and 1 tablespoon olive oil. When the butter has melted, add the chicken to the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Remove and place on a clean plate.
Lower the temperature to medium and add 1 tablespoon butter to the pan. Add the shallot and sauté for 3-4 minutes, until beginning to soften. Add the garlic and sauté for 30 seconds to 1 minute more, just until fragrant.
Pour in the chicken stock and increase the temperature again to medium-high. Bring the stock to a boil, then simmer until reduced by half. Remove from the heat and stir in the remaining tablespoon of butter, capers, lemon zest, lemon juice, and parsley.
Spoon the sauce over the chicken and serve topped with additional parsley and lemon slices, if desired.
1) If thin cut chicken isn’t available, slice 2 chicken breasts in half or pound chicken between 2 pieces of plastic wrap to flatten.