If you’re a fan of recipes with lemons, then I have a fantastic recipe for you! This chicken piccata from Downshiftology on Youtube is so tender, flavorful, and tangy; I could have it every day. My family loves this dish and requests it almost every dinner. Try this recipe today and see for yourself. Watch the video below to learn the full recipe.
Ingredients:
For the chicken:
- 2 large boneless skinless chicken breasts
- 1/4 cup arrowroot flour (or other flour)
- 1/4 cup finely grated parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
For the sauce:
- 1/2 cup dry white wine (or chicken broth)
- 4 garlic cloves, minced
- 1 cup of chicken broth
- 3 tbsp lemon juice
- 2 tbsp caper, drained
- 2 tbsp unsalted butter
- 2 tbsp roughly chopped fresh parsley
Directions:
Step 1
Thinly slice your chicken breasts in half horizontally. Next, on a small plate, add 1/4 cup of flour, 1/4 cup finely grated parmesan cheese, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix well, then grab your thinly sliced chicken and press it into the flour mixture on both sides to coat it. Repeat this process until you coat all your chicken breasts. Now, add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter to a large pan over medium-high heat. Once the butter fully melts, add the chicken to the pan.
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Step 2
Cook the chicken for three to four minutes on each side or until golden. After frying, set them aside on a plate. Next, pour 1/2 cup of dry white wine into the same pan and add 4 cloves of minced garlic. Mix it until it simmers and is reduced by half. After this, add 1 cup of chicken broth, 3 tbsp of lemon juice, 2 tbsp of drained capers, and 2 tbsp of unsalted butter. Stir until it begins to simmer again, then add the cooked chicken back to the pan. Spoon the sauce on top of the chicken and let everything simmer for one to two minutes until it’s warmed through.
