Easy Chicken Piccata

By Ellie

4 Person

30 Minutes

0 Calories

Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. If you run out of almond flour, and you probably would have substituted that for the regular flour. This turned out so so so good. I assure you and your entire family will love it!

Ingredients

2 - 3 tablespoons Lemon juice
1/2 cup All-purpose flour
1/4 teaspoon Pepper
1/2 teaspoon Salt
4 Boneless skinless chicken breast halves
3 tablespoons Olive oil
1 cup Chicken stock
3 - 4 tablespoons Capers, drained
3 tablespoons Butter

Method

01

Preheat oven to 350°F. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
02

In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.
03

Add stock, capers and lemon juice to the pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Easy Chicken Piccata

4.1

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Cook Time 30 Mins
Total Time 30 Mins

02 Ingredients

2 - 3 tablespoons Lemon juice

1/2 cup All-purpose flour

1/4 teaspoon Pepper

1/2 teaspoon Salt

4 Boneless skinless chicken breast halves

3 tablespoons Olive oil

1 cup Chicken stock

3 - 4 tablespoons Capers, drained

3 tablespoons Butter

03 Method

Step 1

Preheat oven to 350°F. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

Step 2

In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.

Step 3

Add stock, capers and lemon juice to the pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

04 Author