Chicken Piccata

5 from 1 vote

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Cost: $7.08, $1.77 per Servings

Place 2 large chicken breasts sliced in half to make 4 thin pieces between sheets of plastic wrap and gently pound them until they are approximately ½ inch thick.
In a shallow bowl, combine ½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon garlic powder. Dip each chicken breasts into the flour, coating all sides, and gently shake off any excess flour mixture.
Add 2 tablespoons of the butter to a large skillet and melt over medium high heat. Cook the chicken pieces on both sides until browned (4-5 minutes). Remove the chicken from the skillet to a separate plate.
Reduce the heat to medium and add ½ cup dry white wine and 1 cup chicken broth to the skillet. Scrape off any brown bits from the bottom of the pan. Simmer on medium low for 4-5 minutes.
Reduce the heat to low and stir in the remaining 2 tablespoons butter, 2 tablespoons drained capers, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the remaining ½ teaspoon salt.
Add the chicken back to the pan and coat it with the sauce in the skillet.
Serve warm topped with the fresh parsley. Enjoy!

You can use 1 1/2 cups of Chicken broth instead of the white wine in this recipe if you prefer.

I love serving this over angel pasta but it’s also delicious over rice or mashed potatoes as well.

Use fresh lemon juice for the best flavor in this sauce.

Refrigerate any leftovers in an airtight container for up to 5 days.