Lemony Chicken Piccata for Two
NOTE: While it's not necessary, I prefer to serve this dish over angel hair pasta or spaghetti. It does just as well with a side of broccoli and a salad, for those of you trying to be more mindful of your carb intake!
2 largechicken breast halves, skinless and boneless - pounded thin and cut into halves or thirds
Several dash(es)salt and pepper to taste
1/2 call-purpose flour
2 Tbspvegetable oil, or more as needed
1 clovegarlic, minced or pressed
1 clow sodium chicken broth
1/2 smalllemon, thinly sliced
1/4 clemon juice
2 Tbspcapers, drained and rinsed
2 Tbspminced italian (flat-leaf) parsley, or dried parsley
How to Make Lemony Chicken Piccata for Two
- Preheat oven to 200 degrees F. Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in the flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd the skillet, adding oil as needed. Place the chicken pieces onto the warmed platter in the oven. When finished frying all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil.
- Let cook, stirring occasionally., until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Put the chicken back into the pan for a minute then remove from the heat. Add the parsley and serve.