Serves 4
30 min
Chicken Piccata
Recipe GLPRe71d75396da461
This classic French-inspired dish features tender, pan-seared chicken breasts in a bright lemon and caper sauce. Thin-pounded chicken cooks quickly, absorbing the savory broth while caramelizing in butter and olive oil. Tossed with fresh lemon juice and briny capers, then served over pasta, it's an elegant yet simple weeknight meal that comes together in just 30 minutes.
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Ingredients
1 pound pasta
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons all-purpose flour
1 tablespoon butter
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 cups unsalted chicken stock
1 lemon, halved and sliced into 3-4 rounds, plus juice from the other half
1 tablespoon capers, drained
Directions
Cook pasta according to package directions. Drain and set aside, keeping warm.
While pasta cooks, place each chicken breast between plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet or the bottom of a pan.
Season both sides of the pounded chicken with salt and pepper. Lightly dredge each breast in flour, shaking off excess.
Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Once the butter is foaming, add the chicken breasts in a single layer. Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet and sauté the minced garlic for about 30 seconds until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
Add the lemon slices and capers to the sauce. Return the chicken to the skillet, nestling it into the sauce. Simmer for 3-4 minutes to allow the flavors to meld and the sauce to reduce slightly.
Remove from heat and squeeze the fresh lemon juice over the chicken and sauce.
Divide the cooked pasta among four plates or bowls. Top each with one chicken breast and divide the sauce and capers evenly among the servings. Garnish with lemon slices and serve immediately.
