Try our sumptuous Lemon Chicken Piccata, prepared using pasture-raised, skinless chicken breasts. This classic Italian dish, enriched with a tangy lemon-caper sauce, highlights the tender, ethically-raised chicken, delivering a harmonious blend of refreshing zest and savory excellence. Each bite promising a delightfully bright culinary experience.
- 2 pasture-raised chicken breasts, boneless and skinless
- Salt & black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers, rinsed
- 1/4 cup fresh parsley, chopped
- Preparation: Place the chicken breasts between two sheets of parchment paper or plastic wrap and pound them to even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.
- Dredging: Place the flour in a shallow dish and dredge the chicken breasts, shaking off the excess flour.
- Cooking: In a large skillet, melt 2 tablespoons of butter with 2 tablespoons olive oil over medium-high heat. Add the chicken breasts and cook for about 3-5 minutes on each side, until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauce: In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet and simmer for 5 minutes.
- Finishing: Remove the chicken from the skillet once more. Add the remaining 2 tablespoons of butter and the chopped parsley to the sauce, stirring until the butter is melted. Spoon the sauce over the chicken.
- Serving: Serve the Lemon Chicken Piccata hot with a side of your choice like roasted vegetables or a fresh salad.