Chicken Piccata

Pan-roasted chicken breasts in a lemon caper sauce, served over buttered spaghetti

This is a classic chicken piccata recipe (from Food52) that will rival the version from your favorite Italian restaurant. The thinly pounded chicken gets cooked in a hot skillet until golden brown and then rests while some lemon juice, capers, and stock simmer together for a quick sauce. It's got a little bit of butter in it, but the bright lemon and briny capers cut through the fat to add a ton of bright flavor to the dish. I like to serve it over a bed of buttered spaghetti, which is delicious on its own and even better after it has absorbed some of the sauce and juices from the chicken. It's a quick weeknight meal that still is special enough for company, and the one-pan cooking process makes for a fast cleanup.


Related Recipes:
- Crispy Rosemary Lemon Chicken Thighs
- Lemon Asparagus Risotto
- Roasted Lemon Chicken & Sunchokes


Chicken Piccata:

• Heat a large heavy skillet over medium high heat and add in 2 tbsp. olive oil.
• Pound 4 boneless skinless chicken breasts to 1/4" thick and season with salt and pepper.
• Dredge the chicken in flour and shake off any excess, then add to the hot pan (you may need to do this in batches).
• Cook for 3-4 minutes per side, or until golden and cooked through.
• If needed, add more oil and finish cooking the remaining chicken.
• Set the chicken aside on a plate and loosely cover with tin foil and reduce the heat on the skillet to medium-low.
• Add in 1 minced shallot and cook for a few seconds, then add in 1 c. low-sodium chicken stock, 5 thin slices of lemon, 1/4 c. freshly squeezed lemon juice, and 2 tbsp. capers.
• Let the sauce boil and reduce until about 1/3 cup remains, then turn off the heat and stir in 3 tbsp. butter until melted.
• Add the chicken back in, sprinkle in a handful of chopped parsley, and coat in the sauce.
• Divide the chicken onto plates and serve with buttered spaghetti.

Serves four