Here's a recipe for Lemon Chicken Piccata:
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- Salt and pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon slices, for garnish (optional)
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Instructions:
Season both sides of the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and transfer it to a plate. Cover loosely with foil to keep warm.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for about 1 minute, or until the garlic is fragrant.
Add the chicken broth, dry white wine (if using), lemon juice, and capers to the skillet. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to reduce slightly.
Return the cooked chicken breasts to the skillet, coating them evenly in the lemon caper sauce. Cook for an additional 2-3 minutes, allowing the chicken to heat through and absorb some of the sauce.
Once cooked, remove the skillet from the heat and sprinkle chopped fresh parsley over the chicken breasts.
Serve the Lemon Chicken Piccata hot, garnished with lemon slices if desired. Enjoy with pasta, rice, or your favorite side dishes!
This Lemon Chicken Piccata is tangy, flavorful, and perfect for a special dinner. The lemony sauce with capers adds a delicious twist to the classic dish. Enjoy!
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