This meal is so versatile – cook it as a quick weeknight meal, or serve it for a special occasion – it is easy enough to make any day of the week but truly delivers on flavor. This is a restaurant quality dish that is sure to impress!
Chicken Piccata
Ingredients
π2 lbs chicken breast, sliced thinly
π 1 cup flour, seasoned with salt and pepper
π3 tbsp extra virgin olive oil
π2 tbsp butter
π1 lemon, juiced
π2 tbsp capers
π1 cup chicken stock
πChopped parsley and lemon slices, for garnish.
Directions
- Season flour with salt and pepper in a baking dish. Set aside.
- Heat extra virgin olive oil in a large skillet. Dredge the chicken in the flour and shake off the excess. Pan fry until golden, and flip.
- Repeat in batches and set aside.
- When the chicken is done, add lemon juice, chicken stock, capers and butter to the remaining oil. Whisk together and bring to a simmer. Set the heat on medium low, and return chicken to the pan.
- Cook for at least 5 minutes, spooning the sauce over the chicken. Plate when the inside of the chicken reads 165 degrees F.
- Cover the chicken with remaining sauce, then garnish with parsley and lemon slices. Enjoy!



