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Chicken Piccata, tender thin chicken breasts in a light lemon sauce with tangy capers, is a classic dish that every cook needs to have in their recipe line up! easy | recipe | dinner | chicken | Italian | classic | lemon | capers | recipe | #swirlsofflavor
Chicken Piccata
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Chicken Piccata, tender thin chicken breasts in a light lemon sauce with tangy capers, a classic dish that every cook needs to have in their recipe line up!

Course: Main Course
Servings: 4
Author: GG
Ingredients
  • 3 Tbs. flour
  • 1/4 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1 lb. thin sliced boneless skinless chicken breasts
  • 2 Tbs. olive oil
  • 2 Tbs. butter, divided
  • 1/4 cup white wine
  • 1 1/2 cups chicken broth
  • 4 lemon slices
  • 1 cup baby spinach, optional
  • 1/4 cup capers, drained and rinsed
  • 1 Tbs. lemon juice
  • 1 Tbs. chopped parsley
  • hot cooked fettuccine or egg noodles, serving suggestion
Instructions
  1. Combine flour, kosher salt and cracked black pepper . Lightly coat both sides of chicken pieces in flour mixture. Reserve remaining flour mixture.
  2. Heat oil and 1 Tablespoon butter in large nonstick skillet over medium-high heat. Brown chicken on both sides; set aside.
  3. Add wine to skillet and boil 1 minute, scraping up any brown bits.
  4. Combine reserved flour mixture and chicken broth, stirring until smooth and add to skillet. Bring to a boil.
  5. Reduce heat to medium-low and add lemon slices and reserved chicken to skillet. Simmer until sauce has thickened and chicken is cooked through, 3-4 minutes.
  6. Stir in baby spinach, if desired, capers, lemon juice and remaining 1 Tablespoon butter and cook until spinach is just wilted and butter is melted, about 1 minute.
  7. Sprinkle with chopped parsley and serve with hot cooked pasta or egg noodles, if desired.