Chicken Piccata | 20 Minute Meals
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As the holidays encroach upon us, I’m constantly looking for cheap and easy meals to make up the weeknights when I very much do not want to be cooking. Thankfully, chicken piccata is here to save the day!
It starts by frying the chicken breasts in a skillet until they are golden brown. It’s helpful too if you pound the chicken breasts flat before cooking them, just so that they cook a bit faster.
The lemony sauce is really what sets chicken piccata apart from other twenty minute meals – it smacks you in the face with flavor.
Chicken Piccata | 20 Minute Meals
Equipment
- ovensafe cookware
- meat mallet
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons Parmesan cheese
- 4 tablespoons olive oil
- 4 tablespoons butter
- ½ cup white wine
- ½ cup chicken broth
- 1 lemon juiced + slices rerserved for topping
- ¼ cup capers
- cooked noodles for serving
Instructions
- Place the chicken breast in a large baggie. Close the bag but do not tightly seal (air should be able to get out). Lightly pound each chicken breast until it is about a half inch thick. If the breasts are too big, cut them in half after pounding them thin.
- Add the flour, parmesan, garlic powder, and salt to each baggie and shake until the chicken is coated in flour. Preheat the oven to 160 F.
- Melt the butter in the oil over medium high heat. Sear the chicken breasts on both sides until golden brown – about 3-4 minutes per side. Place the cooked chicken breasts on a baking sheet and keep warm in the preheated oven.
- Without washing the skillet, deglaze the plan with white wine. Scrape up the browned bits. Add the chicken broth to the skillet and bring to a simmer. (OPTIONAL: add the lemon rinds for additional flavor). Lastly, stir in the lemon juice.
- Stir in the cooked noodles and capers until they are coated in the sauce and warmed through. Return the chicken breasts to the pan and coat with the excess sauce. Serve hot and enjoy!
