Chicken Piccata is an easy classic dish you can put on the table in less than 30 minutes. With vibrant flavors from lemon and capers, all you need is a little pasta and you have a wonderful meal that all will love.
Cut chicken breast in half crosswise, then cut the thick half in half again horizontally so that you have 3 equal pieces. Repeat for all four breasts. Place between plastic wrap and pound to ½ inch thickness. Season with salt and pepper.
Half lemon lengthwise. Trim off the ends of 1 half and cut it again lengthwise, then cut crosswise into thin ¼ inch slices. Set aside and juice remaining lemon.
Heat 2 tablespoons of oil in a large skillet over medium high heat. Place flour in a pie plate and dredge chicken in flour, shake off excess and place in hot skillet. Place 6 pieces in the skillet and turn down the heat to medium. Cook until brown, 2-3 minutes and flip and cook the other side. Remove to wire rack. Add 2 tablespoons oil and once heated, add the rest of the chicken. Remove to wire rack.
If needed add 1 teaspoon of oil to the skillet and add shallots. Cook until softened and add garlic, cook an additional minute. Add broth, lemon juice and lemon slices and bring to simmer, scraping up any browned bits. Add chicken to the pan and simmer for about 4 minutes, flipping half way through. Remove chicken to a platter.
If sauce is not thickened, cook an additional minute. Then remove from heat and add butter and capers. Salt and pepper to taste. Spoon over chicken.
Barbara's Notes + Tips
If the sauce has not thickened, let it simmer for a few more minutes before adding the butter and capers.
Try serving this over angel hair pasta or mashed potatoes.
The capers are not essential, you can leave them out.
For even more tender chicken, soak it in buttermilk for 3o minutes or overnight. Rinse and pat dry.