Lemon Chicken Piccata

Try this savory Lemon Chicken Piccata. It's quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Main Course

Cuisine: Chicken, Pasta

Keyword: 25 min, 25 min or less, 30 min, 30 min or less, capers, chicken piccata, easy, lemon, pasta, quick

Servings: servings

Calories: 529kcal

2 large boneless and skinless chicken breasts halved horizontally to make 4, or chicken cutlets (4)
½ cup Italian bread crumbs with parmesan (or add 2 tbsp grated parmesan)*
½ tsp kosher salt more to taste
¼ tsp fresh cracked black pepper
4 tbsp unsalted butter divided
2 tbsp extra virgin olive oil divided
4 large cloves garlic minced
½ tsp crushed red pepper flakes
⅓ cup dry white wine
½ cup chicken bone broth
2 tbsp fresh lemon juice
¼ cup brined capers rinsed
¼ cup fresh parsley chopped
Shaved Parmesan Cheese for topping
pasta noodles al dente

Lightly pound chicken flat with a meat tenderizer or rolling pin, and season chicken with salt and pepper.
In a shallow bowl, combine the bread crumbs and parmesan cheese if not already added.
Dredge the chicken in the breading mixture; shake off any excess and set aside.
In a large pan heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. Once hot, fry 2-3 pieces of chicken (do not overcrowd the pan) until golden on each side (about 3-4 minutes each side).
Continue with the remaining chicken, and add additional 1 tbsp of oil and 1 tbsp butter if needed. Transfer to a warm plate.
In the same pan, melt one tablespoon of butter. Cook the garlic for 30 seconds until fragrant.
Add the wine and chicken stock and bring to a boil, scraping up any brown bits from the bottom of the pan for some extra flavor. Cook for 3-4 min.
Add in the lemon juice, capers, and red pepper flakes and allow to boil until reduced slightly (about 5-6 minutes). Add salt and pepper if needed.
Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 2-3 minutes to heat through**.
Garnish with parsley and serve immediately with shaved parmesan cheese, if desired

*If your breading has parmesan mixed in, do not add more, but if it does not, add 2 tbsp grated parmesan and mix it with the bread crumbs.

**If using pasta, add the pasta noodles to the sauce and toss to coat fully.

Calories: 529kcal

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