Mediterranean Chicken Piccata
A delightful dish featuring juicy chicken breasts cooked in a tangy lemon and caper sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure chicken is of even thickness.
- 1/2 cup all-purpose flour For dredging the chicken.
- to taste Salt and pepper Season the chicken.
- 2 tablespoons olive oil For cooking the chicken.
- 2 tablespoons butter Adds richness to the dish.
- 1/2 cup chicken broth Use low-sodium if preferred.
- 1/2 cup fresh lemon juice Freshly squeezed is best.
- 1/4 cup capers Optional to rinse before use.
- 1 tablespoon fresh parsley, chopped For garnish before serving.
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Dredge the seasoned chicken in all-purpose flour, shaking off excess flour.
Cooking
- In a large skillet, heat olive oil and butter over medium heat.
- Place the chicken breasts in the skillet and cook for about 4 to 5 minutes per side until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add chicken broth, fresh lemon juice, and capers. Bring to a boil and reduce slightly.
- Return chicken to the skillet and cook until heated through, about 2 minutes.
Serving
- Garnish with chopped parsley before serving.
- Serve over rice, with vegetables, or alongside a fresh salad.
Notes
For a gluten-free version, use gluten-free flour. Add cherry tomatoes or olives for extra flavor. Store leftovers in an airtight container for up to 3 days.