Chicken Piccata is a classic Italian dish consisting of simple ingredients for an easy chicken dinner. This creamy lemon chicken piccata consists of chicken pieces that are dredged in a flour mixture and cooked in melted butter in a large skillet until golden brown.
1 ½poundthinner chicken breast cut in half or chicken cutlets
⅓cupflour, gluten free 1:1 flour or regular all purpose flour
½cupchicken broth/stock
3tablespoonsfresh lemon juice + 1 tablespoon lemon zest, about 1 medium lemon
¼cupcanned capers
2tablespoonsfreshly chopped parsley
3tablespoonshallot, finely diced
1teaspoonminced garlic
3tablespoonsgrated parmesan cheese
3tablespooncooking oil
5tablespoonbutter, salted or unsalted, cold
salt and black pepper to taste
INSTRUCTIONS
Rinse and pat dry chicken. Pound the chicken breast halves until more or less flat and even looking. Or you can use chicken cutlets instead.
Mix together salt, black pepper, flour, and parmesan in a shallow dish. Toss the pieces of chicken in the mixture until fully coated.
Heat 3 tablespoon cooking oil and 3 tablespoon butter in a pan over medium-high heat. Once the butter melted, cook the chicken on both sides for 3-4 minutes per side. If needed, do it in batches, and don’t overcrowd the pan. Remove the chicken to a plate.
Add shallot, saute for 2 minutes, and add garlic. Saute for 30 seconds more. Add more olive oil if needed.
Pour in chicken stock and deglaze the pan. Allow the mixture to simmer and to reduce in size by half. Once ready, stir in lemon zest and juice. Add remaining butter (2 tablespoon of cold butter), and capers, return the chicken and coat it a couple of times, and serve with fresh parsley.