Easy Chicken Piccata

★ 8.5chickenitalian

11 ingredients · 9 steps

Directions

Tap or click a step to keep your place.

1. Slice 2 large chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat.
2. Season the chicken generously with salt & pepper and sprinkle with 1/4 teaspoon garlic powder.
3. Coat the chicken in flour.
4. Add 2 tablespoons butter plus 1 tablespoon olive oil to a skillet over medium-high heat.
5. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
6. Take the pan off the heat and add the... to the skillet. Scrape up any browned bits.

   • 1/4 cup chicken broth
   • 1 tablespoon lemon juice + zest of 1 lemon
   • remaining 2 tablespoons butter
   • 1 tablespoon brined capers
7. Stir in 1/2 cup heavy/whipping cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
8. Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
9. Garnish with freshly chopped parsley and/or parmesan cheese if desired.

Kitchen notes