Chicken Piccata (Chicken with Lemon-Caper Sauce)

Chicken Piccata With Caper Sauce-7

I bought a bag of lemons and was planning on making lemon squares.  I found out that I was missing some ingredients so I made this dish instead.  This dish has two of my favorite ingredients, chicken and capers.  The zing from the lemon and capers just brightens this dish.


1 lb. chicken breasts

salt and pepper

1/4 cup all-purpose flour

zest of one lemon

2 garlic cloves, minced

1 tbsp butter

1 tbsp olive oil

juice of 2 lemons

1/2 cup white wine (or white grape juice or apple juice)

1/2 cup low sodium chicken stock

1/4 cup capers, rinsed



Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.

Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.

Drizzle sauce over and around the chicken; garnish with parsley.




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