An Italian restaurant staple, but lightened up. This lighter chicken piccata is lower in calories, but not lacking in flavor. Thinly sliced chicken breast is dredged in seasoned flour, and pan seared in light butter. A simple sauce of lemon juice, chicken stock and capers is built in the same pan and simmers with the cooked chicken to develop even more flavor. Simple when it comes to ingredients, this dish can be thrown together in under 30 minutes for a delicious and easy homemade meal.
Course dinner, Main Course
Keyword chicken piccata
Prep Time 5minutes
Cook Time 20minutes
large frying pan
1.25lbchicken breastthinly sliced into 5-6 pieces
fresh cracked pepper
olive oil spray
1/4cuplight butterdivided- I use I Can't Believe It's Not Butter
1/3cuplemon juicefresh squeezed; equivalent to 1-2 lemons
2-4tbspcapersdrained and rinsed; use 2-4 tbsp depending on your preference. I used 4 tbsp.
Slice the chicken breast into 5-6 thinner slices.
Add the flour, garlic powder, oregano, onion powder, salt and pepper to a shallow bowl. Mix together.
Dredge the chicken in the flour mixture.
Preheat the skillet over medium high heat. Add olive oil spray and 1 tbsp of butter to the skillet.
Working in two batches, add 2-3 chicken pieces to the pan and sear the chicken for 2-3 minutes per side or until golden brown.
Remove the chicken from the pan, and add more olive oil spray and another tbsp of butter to sear the second batch.
Once the chicken is removed from the pan, set aside.
Add the lemon juice and the chicken stock to the pan along with the capers.
Simmer the sauce and then add the chicken back to the pan.
Simmer the chicken for 5 minutes. Remove the chicken from the pan to plate.
Add the remaining 2 tbsp of butter to the sauce and whisk in. Pour the sauce on top of the chicken.