Chicken Piccata Plate
Pan-seared chicken cutlet with lemon, capers, and a bright butter sauce. Served with a swappable starch and vegetable side for complete meal customization.
Ingredients
Method
Pat chicken breasts dry with paper towels. Place between plastic wrap and pound with meat mallet until 1/4 inch thick.
Season both sides of chicken with salt and pepper. Spread flour on a plate and dredge chicken, shaking off excess.
Juice the lemons and zest one lemon. Mince garlic. Drain capers. Chop parsley.
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken in batches without crowding and cook 3-4 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic, cook 30 seconds until fragrant.
Add lemon juice, zest, and capers. Pour in broth and stir to combine. Simmer 2-3 minutes until sauce reduces slightly.
Return chicken to skillet, spooning sauce over each piece. Cook 1 minute to warm through.
Place cooked starch on plate, top with one chicken breast and sauce, and arrange vegetable side alongside. Garnish with fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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