Lemon Chicken Piccata
Lemon Chicken Piccata is a simple and easy 20-minute meal. The light buttery lemon sauce and tangy capers makes this delicate and sophisticated dish perfect for serving to your summer dinner guests.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 1/2 pounds boneless, skinless chicken breasts cut into 4-8 cutlets and pounded to 1/2 inch thick
- Salt & pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup parmesan cheese
- 3 tablespoons olive oil divided
- 4 tablespoons butter divided
- 1 cup water
- 1 teaspoon Better Than Bouillon Roasted Chicken Base
- 1/4 cup lemon juice
- 1/4 cup capers
- 2 tablespoons fresh Italian parsley
- angel hair pasta buttered
- Parmesan cheese shredded
Mix flour and parmesan cheese together in a shallow bowl.
Butterfly chicken breasts and pound to 1/2 inch thickness. Season both sides with salt and pepper. Dredge chicken in flour mixture until well coated. Shake off excess over the bowl. Set aside on a plate. Repeat with remaining chicken.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium high heat. Add half the chicken to the pan and cook for about 3 minutes per side until browned. Flip and cook another 3 minutes. Remove and place on a clean plate.
Add remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Once melted, add remaining chicken and cook on both sides and remove onto plate.
Add water, lemon juice, Better Than Bouillon Roasted Chicken Base, and capers. Bring to simmer, scraping up browned bits while cooking. Cook until reduced by half. Add the remaining 2 tablespoons butter.
Add chicken back to pan and spoon sauce up over the chicken. Cook for 3-5 minutes until heated through. Serve with angel hair pasta and garnish with parsley and Parmesan cheese.
Calories: 445kcal | Carbohydrates: 7g | Protein: 39g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 703mg | Potassium: 645mg | Vitamin A: 9.3% | Vitamin C: 10.2% | Calcium: 9% | Iron: 7.1%