Easy Italian Lemon Chicken Piccata (Light)
A light and flavorful dish that blends zesty lemon, savory garlic, and briny capers with tender chicken, perfect for busy nights or entertaining.
Ingrédients
Chicken Preparation
- 4 pieces boneless, skinless chicken breasts Use turkey cutlets as an alternative for a lighter option.
- 1/2 cup all-purpose flour Can substitute with gluten-free flour blend or cornstarch.
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice Fresh juice enhances flavor.
- 1 cup low-sodium chicken broth Homemade broth can reduce sodium levels.
Flavor Enhancers
- 2 tablespoons capers, rinsed
- 2 cloves garlic, minced Be cautious not to burn while sautéing.
- to taste Salt and pepper Essential for flavor.
- Fresh parsley for garnish Adds freshness and color.
Instructions
Preparation
- Gather all ingredients, rinse the capers under cold water, and mince the garlic cloves.
- Season each chicken breast generously with salt and pepper.
- Coat each seasoned chicken breast in flour, shaking off any excess.
Cooking
- In a skillet over medium heat, add the olive oil and wait until it shimmers.
- Carefully place the coated chicken breasts in the skillet and cook for 5–7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and cover to keep warm.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the lemon juice, chicken broth, and capers, scraping the brown bits off the bottom and letting it simmer.
- Return the chicken breasts to the skillet and simmer for an additional 2-3 minutes.
- Transfer the chicken to a serving platter, spoon sauce over the top, and garnish with parsley.
Notes
Store leftovers in an airtight container for up to 3 days and reheat gently.