Chicken Piccata - Bestrecipe005

  • 1 lemon
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter divided
  • 2 tablespoons canola oil
  • 1 cup chicken broth or white wine, or a combination of both
  • 2 tablespoons capers drained and rinsed

  1. Slice the lemon in half, juice one half, then cut the other
    half into 1/8″ slices and set aside. 
  2. Trim any excess fat from the chicken breasts and slice in
    half lengthwise. Season both sides of the chicken breasts evenly with the
    kosher salt and freshly ground black pepper then dredge each breast in the
    flour, shaking off any excess. 
  3. Heat 2 tablespoons butter with the canola oil in a large skillet
    over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per
    side. Transfer to a platter or sheet pan and cover with foil. Continue with the
    remaining chicken. 
  4. Reduce the heat to medium and add the chicken broth or wine
    (or 1/2 cup of both) the lemon juice, sliced lemons, and the capers, scraping
    up the browned bits on the pan and cook for 2-3 minutes. 
  5. Stir in the remaining 1 tablespoon of butter until melted.
    Taste for seasoning and spoon the sauce over the chicken breasts. Serve with
    mashed potatoes or cauliflower, polenta, or noodles.

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