Light Chicken Piccata
The ultimate comfort food! Light Chicken Piccata is a crispy, tangy delight that's perfect for any dinner. With its rich flavor and quick preparation, this easy weeknight dinner will have everyone asking for seconds. Make it tonight and enjoy the taste of homemade goodness!
Equipment
- Frying Pan
- Chef's Knife
Ingredients
- 1 pound chicken breasts
- 4 tablespoons unsalted butter
- 1.5 teaspoons lemon zest
- 1.5 tablespoons lemon juice
- 2 tablespoons capers
- 1/3 cup low sodium chicken broth
Instructions
- Slice chicken breasts in half horizontally. Wrap chicken breasts in plastic wrap, and use a meat pounder to pound out until about 1/4 inch thin. Salt and pepper chicken breasts lightly.
- Over medium high heat add two tablespoons of butter, and heat until the butter is bubbly. Cook chicken breasts in butter until each side is light brown. This will take about 3 or 4 minutes on each side. Remove chicken breasts when browned and set on a plate.
- Add chicken broth to pan, scraping the browned bits off the pan, add the remaining butter, lemon juice, lemon zest, and capers. When sauce has reduced by 25% add chicken breasts to pan.
Notes
- Storage: Any leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to avoid drying out the chicken.
- Freezing: You can freeze the cooked chicken in a freezer-friendly container for up to two months. Thaw in the fridge overnight before reheating.
- Pairing: Serve this dish with a side of pasta, rice, or a fresh salad for a complete meal.
- Variations: Try adding vegetables like spinach or asparagus to the pan for added nutrition and color.
- Garnish: Fresh parsley or additional lemon zest can brighten up your final dish, making it even more appealing.