It's so fresh, so delightful, and SO positively yummy and fast to prepare. This Chicken Piccata is simply a chicken breast, dredged in flour, browned and topped with a buttery lemon sauce. It's not complicated to make, but it's always special to serve.
Ingredients
2 large Skinless Boneless Chicken Breasts – sliced horizontally into 1/2″ thick cutlets
1 cup All-Purpose Flour
1 teaspoon salt
1 teaspoon pepper
2 tbsp Olive Oil
2 large Lemons – 1/2 sliced thin and 1 1/2 juiced
1 clove Garlic – Chopped fine
1 1/2 cups Chicken Broth
3 tbsp Capers – Drained and Rinsed
4 tbsp Butter divided – 2 tbsp for sauce, 2 tbsp for pasta
1 lbs Linguine Noodles
Steps
Pre-heat oven to 225 degrees and put water on stove to boil for pasta
Slice chicken breasts horizontally or butterly them and flatten to about 1/2″ thickness and slice into cutlets. I've found an easy way to do this is to place them between parchment paper and pound with a cast iron skillet. This is very fast, I usually do this on the concrete patio or garage floor. Why? So I don't break the countertop. Try it, it works great.
Salt and pepper the chicken on each side and allow to sit for a few minutes. While the chicken is resting, heat a large saute pan to medium heat and add the olive oil.
Dredge the chicken in flour then pan fry for about 3-4 minutes on each side. When fully cooked, place chicken on a dish and place in the warm 225 degree oven on until ready to serve.
Slice 1/2 lemon into then slices removing any seeds. Juice the remaining 1 1/2 lemons, you should have 1/4 – 1/3 cup of juice.
Leave the bits from the chicken in the pan and add the chopped garlic to the over medium heat stirring occasionally for about 1 min until fragrant. Add chicken broth and bring to a slow boil, then add lemon slices. Allow to slow boil on medium to medium-low for about 5 mins stirring occasionally. The sauce will reduce and slightly thicken.
At this point, add the pasta to the boiling water. Linguine will take about 10 mins If using a different pasta, follow the directions adding to the water in order to time the pasta being al dente just after you complete the sauce.
After the sauce has cooked down add lemon juice and capers and allow to cook another 5 minutes stirring occasionally. Add 3 tbsp of butter and stir until fully melted and mixed in. Remove from heat and set aside.
Remove pasta pot from heat, drain pasta, return to the pot and add 2 tbsp of butter. Mix throughly.
To serve, add pasta to each plate with 2 cutlets then cover with sauce and a slice or two of lemon (for garnish)
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