Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken: Season the chicken breasts on both sides with salt and pepper. Dredge each breast in flour, shaking off the excess.
- Sauté Chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make Lemon Sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for about 2-3 minutes until the sauce slightly thickens.
- Combine Chicken and Sauce: Return the chicken to the skillet and cook for an additional 2 minutes, allowing the chicken to absorb the flavors of the sauce. Stir in the remaining 2 tablespoons of butter until melted and combined.
- Serve: Plate the chicken and drizzle the lemon sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy this delicious Chicken Piccata with Lemon Sauce! 🍋❤️