BRIGHT and buttery
This Lemon Chicken Piccata is a little different from traditional piccata, in that it doesn’t include capers. I’m just not a fan of them, but if you are, feel free to add them to this dish! If you are unfamiliar with them altogether, they come from the caper bush, and their flavor is often compared to the flavor of a green olive. They are pickled and real small- about the size of a pea.
THE METHOD
The chicken breasts get cut in half lengthwise to make 4 thin cutlets. Then, they get lightly coated with flour and fried in a skillet to a golden brown in a mixture of butter and oil. You will add some fresh garlic to the skillet as well.
WHY MIX BUTTER AND OIL? WHEN PAN FRYING WITH JUST BUTTER, THE BUTTER WILL BROWN AND THEN BURN WAY TOO QUICKLY. MIXING SOME OIL IN WITH THE BUTTER, PREVENTS THE BUTTER FROM BROWNING SO QUICKLY. YOU STILL GET A BUTTERY FLAVOR, BUT WITHOUT THE INEVITABLE BURNING.
Next, the lemon juice gets added to the skillet where it works it’s deglazing magic! This creates a nice, buttery, super bright lemon sauce. Um, what is not to love?!
I like to serve Lemon Chicken Piccata with mashed potatoes or with pasta. So, if you are looking for a great mashed potato recipe, my recipe for Browned Butter Garlic Mashed Potatoes is tried and true, and would be fabulous with this!
This is one of the cheeriest chicken dishes you’ll ever make. I know cheery is a weird way to describe chicken, but it just fits. Once you try it, then I think you’ll know what I mean. The lemon flavor is so bright and tangy! So, whether you need a summery chicken dish or something to feed your family when they get hit with colds, this is a good go-to!
When life hands you lemons, make Chicken Piccata.
Lemon Chicken Piccata
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!