Lemon Chicken Piccata
Golden skillet fried chicken breast in a bright, lemony, butter and garlic sauce.
Servings 4 people
Ingredients
- 2 boneless, skinless chicken breasts cut in half lengthwise to make 4 cutlets
- 4 tbsp butter, divided
- 2 tbsp oil
- 1 tsp salt
- 1/3 cup flour
- 3 tsp minced garlic
- juice from 2 lemons
- 1/4 tsp pepper
- parsley for garnishing
Instructions
- Place flour in a zip lock bag and add the chicken pieces. Shake and toss to coat the chicken.In a skillet over medium heat, melt 2 tbsp, of the butter and the 2 tbsp. of oil. When the butter and oil begin to bubble, the skillet is hot enough. Remove the chicken pieces from the bag and add them to the skillet. Salt the first side of the chicken with 1/2 tsp. salt. (the other side will get salted when you flip it)Fry for 5 minutes, and then flip the chicken. Salt that side with the other 1/2 tsp. of salt. At this point, add the garlic to the skillet. Fry for 5 more minutes. Check your chicken to make sure it is done at this point. It should be fully cooked. Remove chicken to a plate and set aside. Keep the skillet over medium heat and add the lemon juice. Whisk vigorously until all the little browned pieces from the bottom of the skillet have released and the sauce is smooth. Add the remaining 2 tbsp. of butter and whisk in until smooth. Add the chicken pieces back into the skillet. Spoon the lemon butter sauce over the chicken and cook for about 5 minutes more. Add pepper and parsley. Enjoy!