This Chicken Piccata is an easy-family-favorite-anytime-dinner. This dish uses easy ingredients to make a silky smooth lemon garlic sauce and can be tossed with pasta to make a delicious meal. —Nicole Matheson
thin Chicken Breasts
Cloves of Garlic – Smashed
Lemon (1/2 to squeeze juice and 3-4 Slices)
Unsalted Chicken Stock
Capers without juice
Pasta – cooked according to the packaging
Season your chicken breasts with salt and pepper, set aside while you get together all of your other ingredients
- Pat your chicken breast dry and set aside. 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 and garlic. Brown the chicken breasts. Browning the chicken will take about 2-3 minutes on each side. Once you flip your chicken breasts over drizzle with olive oil and add in a lemon slice.
- 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.
- Remove the chicken and set aside.
- Sprinkle flour onto the bottom of the pan.
- Add in chicken stock and the remainder (3) lemon slices.
- 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. Taste and season with a pinch of salt and pepper 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!
- To serve with noodles, remove chicken breasts and toss cooked noodles in lemon sauce before plating.