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Easy Chicken Piccata

Lemony, Buttery, Caper Topped Tender Golden Chicken for a Delicious Weeknight Meal.
Course: catherines plates, chicken, cooking channel, dinner, easy chicken dinner, easy dinner idea, easy supper idea, easy weeknight meal, low carb, skillet meal
Cuisine: American
Author: Catherine's Plates

Equipment

  • measuring spoons & cups
  • cutting board & sharp knife (used for chicken)
  • pie plate or other narrow dish
  • large skillet
  • small cutting board & knife
  • lemon zester & squeezer
  • wire whisk

Ingredients

  • 3-4 thin boneless, skinless chicken breast cutlets
  • 1 cup all-purpose flour
  • 1/2 TBS black pepper
  • 1/4 TBS salt
  • 8 TBS unsalted butter (DIVIDED)
  • 2 TBS olive oil
  • 1 large shallot, minced fine
  • 1 TBS garlic, minced
  • 1 1/2 cups chicken broth
  • 1 zest from 1 lemon
  • 1 TBS juice from 1/2 lemon
  • 1/2 lemon, sliced
  • 1 oz jarred capers, drained
  • 1 TBS fresh parsley, chopped
  • 1-2 TBS corn starch
  • 3-4 TBS water

Instructions

  • In a pie plate whisk together flour, salt & black pepper. Heat 3 TBS butter and 2 TBS olive oil in a large skillet over medium high heat.
  • Dredge each piece of thin chicken cutlet into the flour mixture on both sides and shake off excess.
  • Place dredges chicken cutlets into hot skillet once butter has melted. Cook chicken until golden brown on one side and halfway cooked through. Turn chicken over and cook other side until golden brown and cooked all the way through. (about 2-3 minutes each side)
    NOTE: use a kitchen thermometer to check the center of chicken for doneness. (165 degrees)
  • Remove chicken to a plate. If you have additional chicken to cook add more butter and oil to skillet, if needed and prepare as above. Once all chicken is remove to a plate, set it aside.
  • Add minced shallots to same skillet and cook over medium heat for 2 minutes until softened. Add in garlic and cook an additional 1 minute while stirring.
  • Stir in chicken broth and heat over high heat for 4-5 minutes until simmering and liquid has reduced by half.
  • Reduce heat to low. Stir in 4 TBS butter, 1 oz drained capers, lemon zest, and lemon juice. Taste for
  • Stir in a slurry of corn starch and water to thicken sauce, if needed.
  • Add chicken back in and coat with sauce and capers from skillet. Garnish with fresh parsley and lemon slices.
  • Best served over cooked thin spaghetti, rice, or mashed potatoes and your favorite side.