Chicken Piccatta

Name: Chicken Piccatta
Ingredients: 1 pound chicken scaloppini (about 4 ounces each); 1 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided; 3 teaspoons olive oil; 2 garlic cloves , finely minced; 1/2 cup low sodium chicken broth; Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice; 1 lemon sliced; 2 tablespoons chopped fresh parsely, plus more for garnish; 1 tablespoon capers, drained and rinsed; For serving, pasta, vegetables, potatoes, etc.

12 ingredients

4 steps

Ingredients

1 pound chicken scaloppini (about 4 ounces each)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided
3 teaspoons olive oil
2 garlic cloves , finely minced
1/2 cup low sodium chicken broth
Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 lemon sliced
2 tablespoons chopped fresh parsely, plus more for garnish
1 tablespoon capers, drained and rinsed
For serving, pasta, vegetables, potatoes, etc.

Directions

1

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
2

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets for 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
3

Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Add parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
4

Serve chicken with the sauce and add a lemon slice to each plate.