Looking for an easy-family-favorite-anytime-dinner? Chicken Piccata is a great quick go to. This dish has a silky smooth lemon garlic sauce that I absolutely love. We usually serve this with a side of pasta or couscous because it soaks up the sauce which is so so so good.
Once you make this dish you will ask yourself “Why on earth have I not done this before” I promise it will find itself somewhere on your weeknight dinner rotation.
This. Lemon. Sauce. 🍋💛
- 1 TBSP of Butter & a drizzle of Olive Oil
- 4 Thin Chicken Breasts, seasoned with salt and pepper, pat dry
- 2 Garlic Cloves, smashed
- 1 Lemon, cut so that 1/2 is sliced into 3 or 4 slices and the other 1/2 you can squeeze juice
- 2 TBSP of Flour
- 2 cups of Chicken Stock
- 1 TBSP Capers without juice
- Salt and Pepper to taste
If you have two large chicken breasts, like I do, you can slice them down the center to create 4 thin chicken breasts.
Season with salt and pepper, let it sit on the chicken for a couple of minutes while you get together all of your other ingredients, then pat dry. Patting dry is important for browning the chicken, also it will reduce the splatter of the hot butter when you put it in the pan.
Over medium heat, melt butter in the pan.
Add in the chicken breasts to brown, and garlic. Browning the chicken will take about 2-3 minutes on each side.
Note: if you are not using a non-stick pan, meat will become easier to flip over after it’s browned, if it’s still “stuck” to the pan give it another minute or two so it has time to brown.
Once you flip your chicken breasts over drizzle with olive oil and add in a lemon slice.
Remove the chicken and set aside.
Sprinkle flour onto the bottom of the pan.
Add in chicken stock and the remainder of your lemon slices. You can use more chicken stock if you want to more sauce, it will just increase your time on reducing the liquid to a sauce-y consistency (the next- next step).
Take a wooden spoon and scrape up the bottom of the pan – this will flavor your sauce.
Turn the your heat to medium-high and reduce your chicken stock until it’s a thick-sauce-like consistency. Squeeze in your other 1/2 of the lemon juice. Taste and season if necessary -remember that salt brings out flavors, however the capers you add will also be salty so keep that in mind.
Reduce heat, add back in your chicken breasts and capers, finish cooking them in the sauce, for these thin chicken breasts, it should only take about another minute. This will help keep them juicy too!