Chicken Piccata is tender, juicy chicken breast seared to perfection and smothered in a tangy lemon caper butter sauce. Recipe includes a gluten-free option and it's ready in about 30 minutes!
1/4cupall purpose flouror sub with gluten-free flour or cornstarch (*see notes)
2tablespoonsolive oil
2/3cupchicken broth
2tablespoonsfresh lemon juice
3tablespoonscapersrinsed well and drained
3tablespoonsunsalted buttercold
1/2teaspoonkosher saltor to taste
1/4teaspoonfreshly ground pepperor to taste
freshly chopped parsley, for garnishoptional
Instructions
Prep the chicken breast
Butterfly then cut the chicken breast in half, or pound it in a zip top bag with a meat mallet to uniform thickness (about 1/2") to ensure even cooking time.
2 boneless skinless chicken breasts
Prepare the chicken piccata
Season the chicken well with salt and pepper. Place the flour on a plate and dredge the chicken lightly in the flour to coat, shaking off any excess.
1/4 cup all purpose flour
Heat the olive oil in a large skillet over medium high heat. When it begins to sizzle, add the chicken and cook until browned and releases easily from the pan, about 3 minutes. Flip and repeat on the other side. Remove from heat and set aside on a plate, then wipe out excess oil from the pan, being careful not to remove the browned bits.
2 tablespoons olive oil
Decrease the heat to medium and add the chicken broth, lemon juice and capers. Scrape up the bits from the bottom of the pan and bring to a boil. Lower the heat to medium low and cook for 2-3 minutes or until reduced slightly.
Add the chicken back to the pan along with any accumulated juices and cook until a thermometer inserted into the thickest part registers 165 degrees. Remove the chicken and place on a serving platter. Stir in the butter and season with salt and pepper. Adjust the seasoning as needed, then pour the sauce over the chicken and garnish with parsley. Enjoy!
Pro tip: Butterfly the chicken breast and cut in half, or pound it in a zip top bag with a meat mallet to ensure even cooking. From there, have the remaining ingredients ready to go as this recipe goest very quickly!
*Substitute the all purpose flour with a gluten-free alternative such as gluten free all purpose flour, arrowroot flour, or even cornstarch. If using cornstarch, increase the amount of chicken stock to between 3/4 and 1 cup as it will make the sauce thicker.
For best results, serve chicken piccata immediately.
Be sure to rinse the capers well before adding to the pan as the brine will overpower the sauce.
Store leftovers in an air tight container for up to 3 days.