Chicken Piccata
Chicken Piccata is an under 30-minute meal packed with lemony goodness. Served with a Caesar salad, it's a perfect quick supper.
Equipment
- Pan deep enough to boil a small amount of pasta
Ingredients
- 4 oz pasta can also use ready made pasta of choice
- 1 chicken breast fillet
- 2 tbsp flour
- 2 tsp lemon pepper or to taste, can also use lemon rind
- 2 tbsp olive oil
- 2 tbsp butter if you can, please don't use margarine
- ¼ cup white wine can use cooking wine or chicken broth
- ¼ cup lemon juice
- capers optional
Instructions
- Add a couple cups of water to your pan and bring to a boil, add your 4 oz of pasta and cook according to package. When done, drain in colander and set aside.4 oz pasta
- While the pasta is boiling, add flour and lemon pepper to a flat plate, stir together and dredge chicken to get fully covered on both sides1 chicken breast fillet, 2 tbsp flour, 2 tsp lemon pepper
- Turn stove to medium-high which is a 8 on most electric
- Add butter and oil and allow butter to melt2 tbsp olive oil, 2 tbsp butter
- Add chicken and allow to cook until the sides begin to turn white, then flip and fry the opposite side. Depending on the thickness of the breast, this will be 3-5 minutes1 chicken breast fillet
- Once chicken is fried through set aside
- Add wine to pan, deglazing and scraping up any browned bits1/4 cup white wine
- Add lemon juice, lower heat to medium low (3) and let simmer a few minutes to let sauce thicken some.1/4 cup lemon juice
- Add capers if usingcapers
- Place the pasta and chicken back in pan coating well4 oz pasta, 1 chicken breast fillet
- Plate and enjoy. This works by itself or you can add a veggie of your choosing
Video
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