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Easy Lemony Chicken Piccata

This Easy Lemony Chicken Piccata is made healthier by using a combination of butter and olive oil and nutrient-dense homemade chicken stock.
Print Recipe
Course Main Course
Cuisine American, Italian, Mediterranean

Ingredients
  

  • 3 chicken breasts
  • 1/2 cup flour (all-purpose, whole wheat, cassava, coconut, or gluten-free blend depending on dietary needs)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoon butter
  • 3 tablespoons olive oil
  • zest of one lemon
  • juice of one lemon
  • 1/2 cup chicken stock
  • splash of chardonnay optional
  • 1 tablespoon butter
  • parsley for garnish

Instructions
 

  • Cut each breast into 4 smaller slices and pound out to 1/4 inch thickness.
  • Mix flour, salt and pepper in a bowl and dredge the chicken pieces shaking off excess flour.
  • Heat oil and butter in pan for 1 minute, and turn oven on to warm setting.
  • Cooking chicken over medium heat in batches, brown the first side until the color you want is achieved and flip until the second side is browned. Keep each batch in the oven on a plate until all the chicken is cooked.
  • Pour off all but 1 Tablespoon of butter and oil in the pan. Add the juice of one lemon and 1/2 cup of chicken broth to the cooking pan and de-glaze the pan. Sometimes I add splash of Chardonnay if I have it on hand. Heat on high until reduced by half.
  • Either add the chicken back to pan and gently toss to coat with sauce or pour the sauce over the chicken. Sprinkle with fresh parsley and serve with rice or pasta.  
Keyword Butter pan sauce, chicken breast