Chicken Piccata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 4 pieces of thin boneless, skinless chicken breasts
  • kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 medium shallot, minced
  • 3 garlic clove, minced
  • 1 cup chicken broth
  • ½ large lemon, sliced into ¼" thick half-moons, ends discarded
  • ¼ cup fresh lemon juice (about 1 lemon)
  • 2 tablespoons capers, rinsed
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 2 tablespoons minced parsley
Instructions
  1. Pat chicken breasts dry with paper towels, season with salt and pepper.
  2. Heat oil into a skillet over medium-high heat. Add chicken and cook until light golden brown on both sides. Transfer to a plate.
  3. Add shallot and garlic to the oil left in skillet and cook over medium heat until softened. Stir in broth and lemon slices, lemon juice, and capers, scraping up any browned bits, and simmer until reduced and syrupy.
  4. Add in any accumulated chicken juice. Turn the heat low and whisk in butter. Off heat, stir in parsley and season with salt and pepper. Spoon sauce over the chicken before serving.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/chicken-piccacata/