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11) Skillet Chicken Piccata with Capers and Lemon

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts about 2 large, pounded to 1/2" thickness
  • 1/3 cup whole-wheat flour or all-purpose for dredging
  • 1/2 tsp salt and 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter optional or use extra olive oil
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice about 1 lemon
  • 2 tbsp capers drained
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
  2. Heat oil (and 1 tbsp butter if using) in a large skillet over medium-high heat. Brown chicken 3–4 minutes per side until cooked through; transfer to a plate.
  3. Add broth, lemon juice, and capers to the pan; scrape browned bits and simmer 2–3 minutes to reduce slightly.
  4. Stir in remaining butter if using, return chicken to pan, spoon sauce over chicken and warm 1–2 minutes. Sprinkle parsley and serve.