Chicken Piccata
A light & bright citrus sauce compliments this Italian classic
Ingredients
- 6 tbsp unsalted butter
- 6 tbsp olive oil
- Salt & Pepper
- All Purpose Flour
- 1/3 cup chicken broth
- 3 tbsp dry white wine
- 2 ½ tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- ¼ cup fresh parsley chopped
- 2-3 tbsp capers drained
Instructions
- In a large skillet heat 2 tbsp butter and 2 tbsp olive oil over med-high heat. Season chicken breasts on both sides with salt and pepper and dredge in flour. Shake off the excess flour.
- Add 2 chicken breasts to the hot skillet, browning on each side 3-4 minutes. Then move to a plate to rest. Repeat with next to chicken breasts, adding additional butter and olive oil as needed. Move to plate to rest when finished on both sides.
- Add chicken broth, wine, and lemon juice to the pan. Scraping brown bits of the bottom of the pan. Check sauce for seasoning and then return all chicken to pan and cook for 5 minutes.
- Remove chicken to plate after 5 minutes. Finish sauce with lemon zest, parsley, and capers.
- Serve over Citrus Orzo Salad, angel hair pasta, or rice.
Notes
: We are living in a different time and ingredients are not something we just run to the store and pick up. Please don’t sweat not having an ingredient. You can easily substitute chopped green olives for capers. If you prefer not to use white wine, use more lemon juice. And if you love "more sauce" double the lemon juice, broth, & wine. Trust me, we will come up with some delicious substitutions for this if there is something you are missing. And we will have a delicious dinner! XO Lara