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Chicken Piccata

Farah Abumaizar
Lemony buttery chicken, a comforting Italian classic of chicken breasts cooked in an olive oil and butter sauce with lemon juice and capers.
Course Main Course
Cuisine Italian

Ingredients
  

  • 4 chicken breasts, butterflied and cut in half
  • Flour for dredging chicken
  • 1 stick butter (100 grams)
  • 1/3 cup olive oil extra virgin
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1-2 lemons juiced (I used 1.5)
  • 1/3 cup heavy cream optional
  • 2 tablespoons capers drained
  • noodles for serving I used angel hair
  • lemon juice for noodles
  • lemon zest for noodles
  • chopped parsley and shredded parmesan cheese for garnishing

Instructions
 

  •  Salt and pepper each side of the chicken breast and then dredge each side in a shallow plate filled with flour. Shake off excess flour.
  •  Heat butter and oil over medium high heat, then fry the chicken breasts 3-4 minutes a side until golden brown. Remove chicken from the pan.
  • Add garlic, chicken broth, and lemon juice and whisk to deglaze the pan. Cook for a few minutes until sauce thickens and reduce. Add salt and pepper to taste
  • Reduce heat to low, whisk in cream if using and add capers. Cook for a few minutes and add chicken breasts back to the pan to warm through before serving.
  • Serve with noodles that you've tossed in a little olive oil and some lemon juice and lemon zest(optional). Garnish with lots of parsley and some parmesan cheese if desired.