Chicken piccata ! It’s a juicy lemony chicken meal that’s full of flavor .. serve it over a bed of wild rice or with a side of roasted veggies !
⁃ 1 pound boneless, skinless chicken breasts butterflied
⁃ Salt and pepper as per your taste
⁃ 1/4- 1/2 cup corn starch , arrowroot or AP flour
⁃ 1 tablespoon butter
⁃ 2 tablespoons olive oil
⁃ 2-3 garlic cloves minced
⁃ 1 cup low sodium chicken broth
⁃ 2 tablespoons capers drained and rinsed
⁃ Zest and juice of 1 lemon + more lemon slices for garnish
⁃ 1-2 tbsp chopped fresh flat leaf parsley
1. Pat dry the chicken cutlets and season on both sides with the salt and pepper and set aside.
2. Pour the cornstarch onto a big plate. Lightly dredge each chicken piece in the cornstarch until evenly coated- shake off any excess. Set the dredged cutlets aside on a clean plate.
3. Heat oil in a large skillet on med high heat . Carefully place chicken in the skillet – work in batches – do not overcrowd the skillet, carefully add the chicken and cook until golden brown on both sides, 3 to 4 minutes per side. Chicken does not need to be fully cooked through, just golden brown. Transfer to a clean plate.
4. Reduce the heat to low, add the butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds. Stir in the capers, chicken broth, lemon zest and lemon juice. Increase the heat to a simmer. Place the chicken into the sauce and cook, uncovered. Stir occasionally, until sauce thickens and the chicken is tender, about 15 minutes. Taste and adjust the seasoning. Garnish with chopped parsley and fresh lemon slices.