Easy Chicken Piccata
Easy chicken piccata made with thin chicken breast cutlets, all-purpose flour for a flavorful, practical CookPassport meal.
Ingredients
- 4 thin chicken breast cutlets
- 1/2 cup all-purpose flour
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter divided
- 2 cloves garlic minced
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 3 tbsp capers drained
- 2 tbsp chopped parsley
Instructions
- Season chicken and dredge lightly in flour.
- Heat olive oil and 1 tablespoon butter in a skillet and cook chicken 3–4 minutes per side; transfer out.
- Cook garlic for 30 seconds, then add broth, lemon juice and capers.
- Simmer 4–5 minutes until slightly reduced.
- Return chicken and remaining butter and simmer until the chicken is cooked through.
- Finish with parsley and lemon slices.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.