Easy Chicken Piccata

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.

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Ingredients

  • 1 lb thin chicken cutlets
  • Pinch of salt & pepper + 12 tsp pepper
  • 12 cup flour
  • 3 tbsp + 1 tbsp olive oil + more as needed
  • 1 shallot, diced
  • Zest from 1 lemon
  • 1 12 cups chicken stock
  • 12 tsp garlic powder
  • 12 lemon, thinly sliced
  • 1 tbsp capers (optional)
  • 2 tbsp parsley, finely chopped

Directions

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.

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