Lemon Chicken Piccata
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This Lemon Chicken Piccata is a quick, bright dinner favorite—juicy chicken breast paired with a lemon‑and‑caper sauce that’s lively without being heavy. Ideal for when you want something elegant, yet easy.
![[TGV] Resized Photos (41).png](https://thegrayvine.com/data/attachments/67/67323-a5b61e10ea93cc45fc0e76971ef19445.jpg "[TGV] Resized Photos (41).png")
Ingredients (serves 4):
![[TGV] Resized Photos (41).png](https://thegrayvine.com/data/attachment-images/4/e/e/a/b550818bfdc7a86be0f88a5c86b1b0f3/67323-%5BTGV%5D%20Resized%20Photos%20%2841%29.png "[TGV] Resized Photos (41).png")
Image source: EatingWell
Ingredients (serves 4):
- 1¼ pounds boneless, skinless chicken breasts, trimmed
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons extra‑virgin olive oil
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 2 teaspoons all‑purpose flour
- ½ cup low‑sodium chicken broth
- ½ cup dry white wine
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 tablespoon capers, rinsed
- 2 tablespoons chopped fresh parsley
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium‑high heat. Brown chicken on both sides until cooked through; remove from pan.
- In the same skillet, add shallot and garlic; sauté briefly.
- Sprinkle in flour, then gradually add broth and wine, scraping up browned bits. Let sauce reduce slightly.
- Stir in lemon juice, butter, and capers. Return chicken to the skillet and spoon sauce over. Finish with parsley.
