Effortlessly Delicious: 30-Minute Chicken Piccata Magic
Quick and flavorful, this 30-Minute Chicken Piccata brings the taste of Italy to your weeknight dinners.
Equipment
- skillet
- meat mallet
- whisk
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts
- 1 tablespoon lemon pepper seasoning or regular pepper and lemon zest
- 1 teaspoon salt adjust to taste
- 1/2 cup all-purpose flour or gluten-free flour
For the Sauce
- 4 tablespoons unsalted butter or margarine
- 2 tablespoons olive oil or any neutral oil
- 2 cloves minced garlic fresh preferred
- 1/2 cup low-sodium chicken stock or vegetable broth
- 1/4 cup dry white grape juice or white wine diluted with lemon juice
- 2 tablespoons fresh lemon juice freshly squeezed preferred
- 2 tablespoons capers rinsed
- 2 tablespoons fresh parsley for garnish
Instructions
Preparation
- Slice and pound the chicken breasts to about ¼-inch thickness. Season with lemon pepper and salt, then dredge in flour.
- Heat a skillet with oil and butter over medium-high heat. Cook chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add more oil and butter if needed. Sauté garlic for about 30 seconds, then whisk in flour. Gradually add chicken stock and grape juice; simmer until thickened.
- Stir in lemon juice and capers, simmer for one minute.
- Return chicken to the skillet, spoon sauce over it, and serve.
Notes
Serve with fluffy rice or fresh salad for a complete meal.