Simple Chicken Piccata
Pan fried chicken smothered in an addictively delicious tangy lemon butter sauce, with hints of capers and fresh herbs. This chicken piccata is simple, rustic and so easy!
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Servings: 4
Ingredients
- 1 lb (6-8) chicken tenderloins
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
- 8 tablespoons butter, divided
- 3 cloves garlic, minced
- ⅓ cup fresh squeezed lemon juice
- 1 cup chicken stock
- ½ cup brined capers, drained
- salt and pepper to taste
- fresh parsley for serving, optional
Instructions
- Season the chicken tenderloins liberally with salt and pepper on both sides. In a bowl add the flour and the garlic powder. Dredge the chicken pieces in the flour, shaking off excess.
- In a large skillet over medium high heat, melt two tablespoons of butter and the three tablespoons of olive oil. When the butter and olive oil being to sizzle, add the chicken, three pieces at a time. Brown 2-3 minutes per side. Set aside. Repeat with remaining chicken, adding more olive oil as needed to prevent sticking.
- When the chicken is done browning, into the same pan add minced garlic and cook for 1 minute, being careful so that it doesn't burn. Next add the lemon juice, chicken stock, and capers. Bring to a boil scraping up any browned bits. Turn the heat down to a gentle simmer and add the six tablespoons of butter. Whisk well until the butter is melted. Adjust the sauce with salt and pepper to taste. Add the chicken pieces back to the pan and heat until cooked through. Serve with fresh grated parmesan and parsley, is using. ENJOY!