Easy Chicken Piccata
25 minServes 4
Pan-fried chicken cutlets in a bright lemon-caper cream sauce, ready in under 30 minutes.
| prepSlice chicken breasts lengthwise, butterfly and cut in half to make 4 cutlets | |||||
| prepTrim any fat from cutlets | |||||
| 2 large chicken breasts, sliced lengthwise and halved into 4 cutlets | Season chicken with salt, pepper & garlic powder; coat in flour | Heat butter & oil in skillet over medium-high | Cook chicken 4–5 min per side until golden; transfer to plate | Return chicken to pan; cook 5 min until cooked through & sauce reduces | Garnish with parsley and/or parmesan |
| Salt & pepper to taste | |||||
| 1/4 tsp garlic powder | |||||
| Flour for dredging | |||||
| 30 g butter (for cooking) | |||||
| 15 ml olive oil | |||||
| 60 ml chicken broth (or dry white wine) | Add broth, lemon juice, zest, remaining butter & capers; scrape up browned bits | Stir in cream, return to heat until bubbling | |||
| 15 ml lemon juice | |||||
| Zest of 1 lemon | |||||
| 1 tbsp brined capers, drained | |||||
| 120 ml heavy whipping cream | |||||
| Chopped parsley and/or freshly grated parmesan cheese (optional), for garnish | |||||
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