Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Description:

Savor the delightful blend of tender chicken breasts immersed in a zesty lemon and white wine sauce, enriched with capers. This Chicken Piccata recipe is a perfect fusion of tangy and savory flavors.

Ingredients:

• 4 boneless, skinless chicken breasts (pounded to ½ inch thickness or halved crosswise)
• ½ cup all-purpose flour
• 1 teaspoon lemon zest
• 2 tablespoons olive oil (more if needed)
• Salt and pepper, to taste

For the Sauce:

• ¼ cup salted butter
• 1 ½ tablespoons all-purpose flour
• 1 cup chicken broth
• ½ lemon, juiced (about 1 ½ tablespoons)
• ½ cup white wine or additional chicken broth
• 3 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare Chicken:
   1. In a shallow bowl, combine flour, lemon zest, salt, and pepper. Coat each chicken breast in the flour mixture, shaking off excess.
2. Cook Chicken:
   1. Heat olive oil in a 10-inch skillet over medium-high heat. Cook the chicken in batches, 4-5 minutes per side, until just cooked through. Avoid overcrowding the skillet. Once cooked, set the chicken aside in a warm dish.
3. Make the Sauce:
   1. In the same skillet, melt butter. Whisk in flour until smooth and cook for 1-2 minutes.
   2. Gradually add chicken broth, whisking continuously to maintain smoothness.
   3. Stir in lemon juice, white wine (or extra broth), and capers. Simmer for 3 minutes, whisking occasionally.
4. Combine and Finish:
   1. Return the chicken to the skillet, simmering in the sauce for 2-3 minutes until heated through. Season with additional salt and pepper if needed.
   2. Stir in chopped parsley just before serving.

Notes:

• Opt for fresh lemon juice for enhanced flavor.
• This dish pairs beautifully with linguini, angel hair pasta, mashed potatoes, or rice pilaf.
• For extra flavor, add fresh minced garlic to the butter while preparing the sauce.
• Alternatively, veal can be used in place of chicken.
• Complement with sides like roasted asparagus, steamed broccoli, or roasted cauliflower for a complete meal.

Enjoy this classic Chicken Piccata, a dish that promises a delightful culinary experience with every bite!

Prep Time: 25 min | Cook Time: 25 min

Ingredients:

• 8 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup egg substitute
• 2 tablespoons plus 1/4 cup chicken broth, divided
• 5 tablespoons lemon juice, divided
• 3 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 3 teaspoons olive oil, divided
• 2 tablespoons butter

Instructions:

1. Flatten chicken to 1/4-in. thickness.
2. In a shallow dish, combine egg substitute, 2 tablespoons chicken broth, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
3. In another dish, combine flour, Parmesan, parsley, and salt.
4. Coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
5. In a large nonstick skillet, brown 4 chicken halves in 1-1/2 teaspoons oil for 3-5 minutes on each side until juices run clear.
6. Remove and keep warm. Drain drippings.
7. Repeat with remaining chicken and oil.
8. In the same pan, melt butter.
9. Add the remaining chicken broth and lemon juice.
10. Boil until sauce is reduced by a fourth.
11. Drizzle over chicken.

Notes:
Freshly squeezed lemon juice is recommended for a brighter flavor.
For a gluten-free option, use gluten-free flour instead of all-purpose flour.