Elevate your dinner with “Zesty Elegance: Chicken Piccata,” a classic Italian-American dish featuring tender chicken breasts sautéed to perfection and finished with a tangy lemon-caper sauce. This dish is perfect for special occasions or a delightful weeknight meal, offering a burst of bright flavors that are sure to impress.

Why You’ll Love Chicken Piccata:

• Bright and Tangy: The lemon-caper sauce adds a refreshing, zesty flavor.
• Quick and Easy: Ready in under 30 minutes, perfect for busy evenings.
• Elegant Presentation: Looks impressive on the plate, ideal for entertaining.
• Versatile: Pairs well with pasta, rice, or vegetables.

Ingredients Notes For Chicken Piccata:

• Chicken Breasts: Boneless, skinless, and pounded thin.
• Flour: For dredging the chicken, providing a light crust.
• Olive Oil and Butter: For sautéing the chicken and making the sauce.
• Garlic: Minced for added flavor.
• Chicken Broth: Forms the base of the sauce.
• Lemon Juice: Freshly squeezed for a bright, tangy flavor.
• Capers: Adds a briny, salty punch to the sauce.
• White Wine: Optional, adds depth to the sauce.
• Parsley: Freshly chopped for garnish.
• Salt and Pepper: To taste, for seasoning.

Recipe Steps:

1. Prepare the Chicken:
   • Season 4 boneless, skinless chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess.
2. Sauté the Chicken:
   • In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and sauté for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add 2 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in 1/2 cup of chicken broth and 1/2 cup of white wine (if using), scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
   • Add 1/4 cup of fresh lemon juice and 1/4 cup of capers. Simmer for another 2 minutes. Stir in 2 tablespoons of butter until melted and the sauce is smooth.
4. Combine and Serve:
   • Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to heat through.
   • Garnish with freshly chopped parsley. Serve immediately with your favorite side dish.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or water if needed to loosen the sauce.

How to Make Classic Chicken Piccata Recipe

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Ingredients

• 2 boneless skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter divided
• 1/2 cup dry white wine or chicken broth
• 1/4 cup fresh lemon juice about 1-2 lemons
• 1/2 cup chicken broth
• 1/4 cup capers drained and rinsed
• 2 tablespoons fresh parsley chopped (optional)
• Lemon slices for garnish (optional)

Instructions

Prepare the Chicken:

• Slice each chicken breast in half horizontally to create two thinner pieces. Pound the chicken pieces to an even thickness if necessary.
• Season both sides of the chicken with salt and pepper.
• Dredge the chicken in flour, shaking off any excess.

Cook the Chicken:

• In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
• Add the chicken pieces to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Make the Sauce:

• In the same skillet, add the white wine (or chicken broth) and cook for about 1-2 minutes, scraping up any browned bits from the bottom of the pan.
• Add the lemon juice, chicken broth, and capers. Bring the mixture to a simmer and cook for about 3-4 minutes, allowing the sauce to reduce slightly.

Finish the Sauce:

• Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
• Return the chicken to the skillet, spooning the sauce over the top to coat the chicken. Cook for an additional 1-2 minutes to heat the chicken through.

Serve:

• Transfer the chicken to serving plates and spoon the sauce over the top.
• Garnish with chopped fresh parsley and lemon slices, if desired.

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