Chicken piccata is one of those dishes that is so satisfying, but the thought of endless steps has kept me away for quite some time. The other day I had so many lemons, and I know – when life gives you lemons….but I already made a big batch of lemonade. So I thought I would incorporate a couple of them into dinner. The rest of the ingredients are pretty easy to keep on hand to make this a quick go-to delicious supper. You can boil the water for pasta while the chicken is cooking – angel hair just takes a few minutes to cook, but you can substitute thin spaghetti or your favorite rice. For a more vegetable focused meal, throw together a tossed green salad and some string beans.
- 1 lb thin chicken cutlets
- Pinch of salt & pepper + 1⁄2 tsp pepper
- 1⁄2 cup flour
- 3 tbsp + 1 tbsp olive oil + more as needed
- 1 shallot, diced
- Zest from 1 lemon
- 1 1⁄2 cups chicken stock
- 1⁄2 tsp garlic powder
- 1⁄2 lemon, thinly sliced
- 1 tbsp capers (optional)
- 2 tbsp parsley, finely chopped
Mix the pinch of salt and pepper into the flour. Dredge each piece of chicken in the flour. Heat 3 tbsp olive oil in a sauté pan. Working in batches if necessary as to not crowd the pan, brown the chicken for 2-3 minutes on each side, adding 1 tablespoon of olive oil for each additional batch. Remove from the pan and set aside.
Add 1 tbsp of olive oil and sauté the shallot until slightly soft, about 4 minutes. Add the lemon zest and stir for 30 seconds. Add the stock ad deglaze, scraping up the brown bits of shallot. Stir in the garlic powder and 1/8 tsp pepper. Add the chicken back into the pan, then top with the lemon slices, and capers. Give the dish a gentle stir. Bring to a simmer and cook until the sauce has slightly thickened, and the chicken is cooked through, about 5 minutes.
If serving with angel hair or other pasta, transfer it to a serving plate. Place chicken on top, and pour the sauce over the chicken and pasta. Garnish with freshly chopped parsley and serve.