Lemon Chicken Piccata Recipes

So yes, this recipe is pretty much dedicated to Chandler and Janice because that’s the only thing that comes to mind when I think of chicken piccata.
Except it’s really just a super fancy-looking chicken dish that’s unbelievably easy to whip up with ingredients you already have on hand, making it perfect for date night, Sunday Supper, or even a busy weeknight.

But more importantly, can we talk about the lemon cream sauce? I mean, you could even double the sauce, skip the chicken and just put it on a bed of pasta.

That works perfectly fine too, right?

I mean, the chicken would honestly just get in the way.

Lemon Chicken Piccata Recipes
This looks delicious! I totally agree that fresh lemons will make all the difference!

Prep: 15 mins
Cook: 25 mins
Total: 40 mins

Ingredients

• 2 chicken breasts skinless and boneless, cut in half lengthwise
• 1/2 tsp pepper or to taste
• 1/4 tsp salt or to taste
• 1/4 cup all-purpose flour for dredging
• 2 tbsp olive oil
• 4 tbsp butter unsalted
• 1/3 cup lemon juice freshly squeezed
• 1/4 cup capers brined
• 1/2 cup white wine dry
• 1/3 cup parsley fresh, chopped

Instructions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.
3. Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
4. Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.
5. You can return chicken to skillet and garnish with parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley.

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