This is an easy 30 minutes recipe that your family will want again!
"What are you looking at? Yea you, turn around and stop staring at me like I'm your grandmothers chicken piccata" -Sofia
Cooking Tips:
Make sure you use fresh parsley and ground pepper
Trim the fat off the chicken
This pairs great with my Lemon & Herb Rice recipe
Don't mess this up, it's easy...
Ingredients
4 (6oz - 8oz) Skinless Chicken Breasts ( or 4 bone-in, skin-on chicken thighs)
2 Tbsp. Extra-Virgin Olive Oil
1 Large Lemon, Sliced & Juiced
3 Cloves of Garlic (1 Tbsp. minced garlic)
3 Tbsp. Butter
2 Tbsp. Capers
¼ Cup of Dry, White Wine
1 Tsp. Black Pepper
1 Tsp. Salt
1 Tsp. Onion Powder
Freshly chopped parsley, for garnish
Directions
Using a cast-iron or enameled skillet, heat olive oil over medium-heat
Season chicken with Salt, Pepper & Onion Powder
Cook chicken until very light brown (about 6-8 minutes per side)
Place chicken on a plate and set aside
Discard half of the chicken juice from the skillet & reduce to low heat
Next, add the Butter, Lemon Juice, White Wine, Capers & Garlic; bring to a simmer
Add in the Lemon slices & return to Chicken to the skillet
Allow the Chicken to simmer in the sauce for 5-10 minutes
Garnish with fresh Parsley before serving. Serve with your favorite rice or pasta!
