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Pan fried chicken breasts topped with lemon rounds and chopped chives in a lemon oil sauce

Lemon Chicken Piccata

Published on February 10, 2020 | By
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Simple. Fresh. Delicious. With this Lemon Chicken Piccata recipe, you can plan a romantic evening for two (like Valentine’s Day at home with a wine tasting) or a dinner party and have all your guests in awe of how much work you put in to create such an amazing meal. Don’t worry. I won’t tell them how simple it all was if you don’t. Deal?

Before we get cooking, let’s talk about this wine tasting thing for a moment. If you haven’t done an in-home wine tasting, you have really been missing out. But don’t worry. I’ve got just what you need. I have partnered with Winc, a wine club, so that all of my friends can receive a $22 discount and complimentary shipping on their first order, which comes out to 4 bottles of wine for just $39. Yes, you read that correctly. Four bottles of wine for just $39 shipped directly to your home. Want the deal? Just click on my Winc partner link winc.mivh.net/MrsIslandBreeze and start selecting your wines.

Now, let’s get cooking.

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Ingredients

  • 2 large boneless, skinles chicken breasts
  • Kosher salt
  • ground black pepper
  • flour (for dredging)
  • 1 Tablespoon of butter
  • 1 Tablespoon of olive oil
  • 1 Meyer lemon
  • 2 Tablespoons of capers
  • chives (optional)

Instructions

  1. Butterfly the chicken breasts by placing your hand flat on top of the chicken breast and running the knife horizontally through the chicken breast starting at the thickest part and ending at the thinnest part. Then separate so that you now have four chicken breasts.
  2. Season the chicken breasts liberally with salt and pepper. Then, dredge each chicken breast in the flour and set them aside.
  3. Bring a large skillet to a medium heat. Melt the butter in the skillet and add in the olive oil. Then fry the chicken breasts until cooked through and golden brown on both sides.
  4. Remove the chicken breasts from the skillet. Retain all of the oil and chicken remnants in the skillet and squeeze in the juice of 1/2 of the Meyer lemon and stir. Then, stir in the capers.
  5. Return the chicken to the pan and spoon the lemon-caper sauce over the chicken. Slice lemon rounds from the remaining 1/2 of lemon and place on top of the chicken. Garnish with chives and serve with oil and herb spaghetti or Whipped Garlic Herb Potatoes (https://www.mrsislandbreeze.com/recipe-items/whipped-garlic-herb-potatoes/).

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