Chicken Piccata with Lemon Sauce

This Chicken Piccata features tender chicken breasts sautéed in a bright and tangy lemon sauce with capers. It’s a delightful dish that pairs perfectly with pasta or a fresh salad!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into thin slices
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup butter
• 1 cup chicken broth
• 1/2 cup white wine (optional)
• 1/4 cup lemon juice
• 1 tablespoon capers
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Prepare the Chicken:
   In a shallow dish, combine the flour, Parmesan cheese, oregano, salt, and pepper. Dredge the chicken slices in the seasoned flour, shaking off any excess.
2. Brown the Chicken:
   Heat the olive oil and butter in a large skillet over medium heat. Brown the chicken slices on both sides, about 2-3 minutes per side. Remove the chicken from the skillet and set aside.
3. Make the Lemon Sauce:
   In the same skillet, add the chicken broth and white wine (if using). Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has reduced by half.
4. Add the Lemon Juice and Capers:
   Stir in the lemon juice and capers. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
5. Serve and Garnish:
   Return the chicken to the skillet, coating it in the sauce. Transfer the chicken and sauce to a serving dish. Garnish with fresh parsley and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Variations

• Herb Variations: Add fresh herbs like thyme or basil for additional flavor.
• Spicy Kick: Add a pinch of red pepper flakes for heat.
• Mushroom Addition: Sauté sliced mushrooms along with the chicken for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through.

FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, chicken thighs will also work well and add a bit more flavor.
2. What if I don’t have white wine?
   You can skip it or replace it with extra chicken broth or lemon juice.
3. Can I make this dish ahead of time?
   It’s best served fresh, but you can prep the chicken and sauce in advance and combine them just before serving.
4. What should I serve with Chicken Piccata?
   It pairs wonderfully with pasta, rice, or a fresh green salad.
5. Can I freeze the leftovers?
   It’s not recommended to freeze, as the sauce may separate upon thawing.
6. What kind of capers should I use?
   Use small, brined capers, typically found in jars near the olives in the grocery store.
7. How can I thicken the sauce further?
   If desired, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce as it simmers.
8. Can I add vegetables?
   Yes, adding spinach or asparagus in the last few minutes of cooking would be delicious!
9. Is this dish gluten-free?
   To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
10. What can I use instead of chicken broth?
    Vegetable broth or a low-sodium broth can be good substitutes.

Conclusion

Enjoy this classic Chicken Piccata with its bright lemon sauce and savory capers, making for a perfect weeknight dinner that’s sure to impress!

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