Special occasions call for a special, delicious dish! Dreamy Chicken Piccata simply must be part of your dreamy date night meal! Juicy chicken breasts are gently simmered in a savory lemon-caper-infused sauce that even your momma would approve of! It’s the start of something special when you have this divine Dreamy Chicken Piccata as the main focus of your next romantic rendezvous. Momma Mia!
Ingredients
- 3 chicken breasts, boneless and skinless
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup flour
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 lemon, juiced
- 1 tablespoon capers
- 1/4 bunch Italian parsley, roughly chopped
- lemon slices, optional, to taste, for garnish
Directions
Step 1 –On a cutting board with a sharp knife, trim the excess fat from the chicken breasts.
Step 2 –Using plastic wrap, cover the chicken breasts, then with a meat mallet, pound the chicken breasts until they are about 1/2-3/4-inch-thick.
Step 3 –Cut each of the chicken breasts in half to make 6 pieces about the size of the palm of your hand.
Step 4 –Season both sides of the chicken pieces with the salt and the black pepper.
Step 5 –In a heavy skillet over medium heat, add the olive oil.
Step 6 –While the olive oil is heating, in a medium shallow bowl, add the flour.
Step 7 –Lightly coat each piece of the chicken on both sides with the flour.
Step 8 –When the olive oil is very hot but not smoking, add the chicken pieces in batches and cook until golden-brown on both sides and the meat reaches an internal temperature of 165 degrees F, about 3-4 minutes per side.
Step 9 –Transfer the chicken pieces to a paper-towel-lined plate and allow them to drain.
Step 10 –Repeat until all of the chicken pieces are cooked.
Step 11 –Reduce the heat to medium-low.
Step 12 –Add the butter to the same skillet and let it melt.
Step 13 –Add the garlic to the melted butter and cook, while stirring, until fragrant, about 1 minute.
Step 14 –Add the chicken broth and the lemon juice to the garlic-butter mixture and whisk, while scraping the bottom of the pan to release the browned bits.
Step 15 –Add the capers and 1/2 of the chopped parsley to the sauce mixture and stir to combine.
Step 16 –Add the chicken pieces to the sauce mixture and spoon the sauce over top of the chicken.
Step 17 –Let the chicken simmer in the sauce until the sauce reduces by 1/2, about 3-5 minutes.
Step 18 –Serve the piccata garnished with the remaining chopped parsley and the lemon slices.
