Chicken Piccata

Chicken piccata was one of the first recipes that I ever blogged about (see below for the original photo and description).  I have made several changes to the recipe over the years, so I wanted to highlight this yummy dish today and also update the photo.  

This recipe yields an incredibly moist and tender chicken with a rich butter, lemon and garlic flavor.

Ingredients:

• 3/4 to 1 lb boneless, skinless chicken breast 
• 1/4 c all-purpose flour
• 1/4 tsp kosher salt
• 1/8 tsp pepper
• 3 tbsp butter or margarine 
• 2 tbsp olive oil 
• 3/4 c chicken broth (or white wine)
• 2 tbsp freshly squeezed lemon juice 
• 1 tbsp capers, rinsed 
• 1 tsp dried parsley 
• 1/4 tsp garlic powder 

Directions:

Butterfly the chicken breasts and then cut in half.  Flatten the chicken to 1/4 inch thickness.   

Combine the flour, kosher salt and pepper in a shallow bowl.  Dredge the chicken in the flour on both sides.   

Add the olive oil and butter in a large skillet over medium-high heat.  Once the butter has melted, add the chicken.  Cook the chicken on both sides until browned, about 3 minutes per side.  Remove the chicken from the skillet, cover with foil to keep it warm and set aside.  

Deglaze the skillet with the chicken broth and lemon juice, scrapping up the brown bits from the bottom.  Stir in the capers, dried parsley and garlic powder.  Bring the sauce to a boil.  Add the chicken back into the skillet and reduce the heat to low.  Cover and simmer for 5 minutes, or until the chicken is cooked through.  

Place the chicken on a serving platter and pour the sauce over all.  

Enjoy!

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Original Post from February 25, 2010

We just had this for dinner tonight. This is the first time I tried this chicken piccata recipe and we thought the chicken was delicious. It's definitely a nice change of pace and I will be making it again for sure. My 5-year-old daughter especially loved this. The chicken is so moist and tender. If you like garlic, butter and lemon flavors, you will especially like this recipe.