Easy Must Have Chicken Piccata
This Italian classic chicken dish is pan-fried chicken breasts in lemon caper butter sauce, making it the perfect combination of tangy and savory.
Ingredients
- 1 lb chicken breasts
- ½ cup bread crumbs
- ¼ cup flour
- 1 tbsp Italian seasoning
- 1 cup chicken broth
- ½ cup milk
- ½ lemon, squeeze or 2 TBSP lemon juice
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp capers
- salt and pepper more or less to taste
- parsley, chopped optional
Instructions
Chicken
- Butterfly chicken breasts in half and pound with a meat tenderizer into ¼ inch thick. Season both sides of the breasts with salt, pepper, and Italian seasoning.
- For dredging, assemble 2 shallow dish for milk, and flour. Combine flour and bread crumbs in 1 dish and milk in the other. Dip the chicken breasts in milk first, then in the flour-breadcrumb mixture. Make sure the breasts are well covered by pressing the flour down with your hands.
- In a large frying pan on a medium heat, pour in about ⅓ cup olive oil. Once the oil is hot, pan fry each sides for 3 minutes. The frying time may be longer if the breasts are thicker than ¼ inch. Put the chicken breasts aside on a plate once done.
Lemon butter sauce
- In the same frying pan, throw in the minced garlic and saute on medium heat for 2 minutes. Throw in capers, lemon juice, and broth. Bring the sauce to a quick simmer. Salt the sauce to your liking.
- Turn the heat off and throw in butter. Wait until the butter is melted then add the chicken back to the pan.
- Sprinkle with chopped parsley. Enjoy!