This lemon chicken piccata recipe couldn’t be easier, all you need is 15 minutes and a bunch of simple ingredients:
- chicken breast
- extra-virgin olive oil
- fresh parsley or thyme leaves
- You can use skinless, boneless chicken breasts or store-bought chicken cutlets. If you can’t find cutlets at your grocery store, simply make your own by slicing the chicken breast in half, lengthwise.
Don’t worry if the slices are not perfectly sized, they will still cook evenly.
Season the chicken generously with salt and pepper then dredge the meat through the flour.
The chicken is then pan-fried on both sides in butter and olive oil until perfectly golden.
Once the chicken is almost cooked through, keep it aside in a warm place and get back to the skillet to prepare the sauce.
Add lemon juice, shallots, white wine ( you can also use chicken broth) and capers, and remember to scrape well all those delicious brown bits from the bottom of the skillet. That’s where all the flavour is!
At this point, add the chicken back to the pan and gently simmer all ingredients for about 4 mins, then transfer the chicken to a serving plate.
Thicken the sauce for one more minute and add a little butter to give it a shiny, silky texture.
Pour the sauce over the chicken, sprinkle with parsley or thyme leaves and you’re good to go!