Easy Lemon Chicken Piccata
This Easy Lemon Chicken Piccata recipe features tender chicken breasts with a tangy lemon sauce, perfect for a quick dinner.
Equipment
- large cast iron skillet
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- ½ cup flour for dredging
- Extra virgin olive oil
- 3 tablespoons ghee or butter
- ⅓ cup lemon juice (from about 2 lemons), plus lemon wedges for serving
- ½ cup white wine or chicken broth
Instructions
Preparation Steps
- Get ready: Set a sheet pan in the oven and heat the oven to 200°F (this is to keep the chicken warm as you work in batches).
- Slice the chicken: Place your hand on top of the chicken and use a sharp knife to carefully slice horizontally, starting at the thickest side, to make two thinner cutlets. Optionally, cut them in half crosswise to make smaller pieces.
- Season the chicken: Pat the chicken dry and season all over with salt and pepper. Lightly coat on both sides with the flour and shake off any excess flour.
- Sear the chicken: In a large cast iron skillet, heat a thin layer of olive oil (about ¼ cup) over medium-high until shimmering but not smoking. Working in batches, cook the chicken until golden, about 3 minutes per side. Transfer the seared chicken to the oven to keep warm.
Nutrition
Serving: 1servingCalories: 348kcalCarbohydrates: 3.1gProtein: 26.3gFat: 11gSaturated Fat: 8.1gCholesterol: 101.4mgPotassium: 461.8mgFiber: 1gVitamin A: 34IUVitamin C: 9.5mgCalcium: 40.4mgIron: 1.2mg
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