Lemon pepper chicken piccata

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 1.5 lb total; patted dry)
• 2 teaspoons Lemon Pepper Seasoning (any brand; adds citrusy pepper flavor)
• 1/2 cup All-Purpose Flour (for dredging; sifted)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for searing, 2 Tbsp for sauce)
• 2 tablespoons Capers (rinsed and drained)
• 2 tablespoons Lemon Juice (freshly squeezed from 1 lemon)
• 1/4 cup White Wine (dry; optional can substitute chicken broth)
• 2 tablespoons Fresh Parsley (chopped)
• 2 cloves Garlic (minced)
• 1 whole Lemon (thin slices for garnish)
• 8 ounces Angel Hair Pasta (optional; cooked according to package)

Instructions

1. Slice the Chicken

   Place each chicken breast on a cutting board, hold the top firmly, and slice horizontally through the middle to create two thin cutlets per breast.

   Time: PT2M

2. Season and Prepare Dredge

   Season both sides of the cutlets with lemon pepper seasoning. In a shallow dish combine the flour and grated Parmesan; mix well.

   Time: PT3M

3. Dredge the Chicken

   Press each seasoned cutlet into the flour‑Parmesan mixture, coating both sides. Shake off excess and set aside on a plate.

   Time: PT2M

4. Sear the Chicken

   Heat olive oil and 2 Tbsp butter in a large skillet over medium‑high heat (≈375°F). Add the cutlets and cook 2‑3 minutes per side until golden brown. Remove and set aside on a warm plate.

   Time: PT5M

   Temperature: 375°F

5. Make the Capers‑Lemon Sauce

   In the same skillet, add the remaining 2 Tbsp butter, minced garlic, and capers. Sauté 30 seconds, then pour in white wine and lemon juice. Reduce by half, stirring constantly. Finish with chopped parsley and a splash of extra butter to emulsify.

   Time: PT5M

   Temperature: 300°F

6. Return Chicken to the Pan

   Place the seared cutlets back into the sauce, spooning the buttery mixture over them. Warm through for 1‑2 minutes.

   Time: PT2M

   Temperature: 300°F

7. Garnish and Serve

   Arrange the chicken on a serving platter, drizzle any remaining sauce, garnish with fresh lemon slices. Serve with cooked angel hair pasta if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

18 g

Fiber

1 g