Lemony Chicken Piccata

Ingredients

• 1 cup Chicken Stock (low‑sodium, preferably homemade or store‑bought broth)
• 1 Lemon (zest 1/4 tsp, juice used for sauce)
• 2 tablespoon Capers (rinsed and drained to reduce brine saltiness)
• 0.25 teaspoon Garlic Powder
• 2 cloves Garlic (large cloves, minced)
• 1 pinch Salt (for sauce; additional pinch for seasoning chicken and flour)
• 1 pinch Black Pepper
• 3 Chicken Breasts (small breasts, about 1.5 lb total, sliced into cutlets)
• 0.5 cup All-Purpose Flour (for dredging, seasoned with a pinch of salt)
• 3 tablespoon Unsalted Butter (2 tbsp for pan, 1 tbsp to finish sauce)
• 2 tablespoon Olive Oil (extra‑virgin preferred)
• 2 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare the Piccata Sauce

   In a mixing bowl combine 1 cup chicken stock, the zest of 1/4 tsp lemon, the juice of one lemon, 2 tbsp rinsed capers, 1/4 tsp garlic powder, 2 minced garlic cloves, a pinch of salt and a pinch of black pepper. Stir until well mixed.

   Time: PT5M

2. Slice and Pound the Chicken

   Place each chicken breast between parchment paper (or inside a Ziploc bag) and slice horizontally to create two thin cutlets. Using a meat pounder or rolling pin, pound each cutlet to an even thickness of about 1/4 inch.

   Time: PT8M

3. Season and Dredge the Chicken

   Season both sides of each cutlet with a generous pinch of salt and black pepper. Place 1/2 cup flour in a shallow dish, add a pinch of salt, and lightly coat each cutlet, shaking off excess.

   Time: PT3M

4. Brown the Chicken

   Heat a large skillet over medium‑high heat. Add 2 tbsp unsalted butter and 2 tbsp olive oil. When the butter foams and the pan is hot, add the chicken cutlets. Cook 2–3 minutes per side until golden brown. Transfer to a clean plate; the chicken is not fully cooked yet.

   Time: PT6M

   Temperature: Medium‑high

5. Deglaze and Reduce the Sauce

   Reduce heat to medium. Pour the prepared sauce mixture into the same skillet, scraping up browned bits with a whisk. Simmer 3–4 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT4M

   Temperature: Medium

6. Finish the Sauce

   Stir in the remaining 1 tbsp butter and whisk until fully emulsified, giving the sauce a glossy, richer texture.

   Time: PT1M

7. Finish Cooking the Chicken

   Return the browned chicken cutlets to the skillet, spoon sauce over them, and simmer 4–5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce coats the meat.

   Time: PT5M

   Temperature: Medium

8. Garnish and Serve

   Sprinkle 2 tbsp chopped fresh parsley over the chicken. Serve immediately over pasta, rice, or alongside roasted vegetables.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g