Pork piccata with a lemon caper sauce is an easy, 30-minute stovetop dish perfect for weeknight dinners or impressing guests.

Chicken - I’ve used a 1 ½ pound thinner chicken breast, cut in half. Chicken cutlets can also be used. Flour - for dredging.

Add the chicken broth, remaining 2 tablespoons of butter, capers, lemon juice and lemon zest and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate. Return ...

Set cooked chicken aside on a plate somewhere warm. Reduce heat under large skillet to low. Add 3 tablespoons butter and garlic, and gently sauté until golden, 1-2 minutes.

Preparation 1. Preheat the oven to 300 F. 2. In a medium bowl, combine the flour and Parmesan with a fork until evenly incorporated. 3. Season the chicken cutlets generously with kosher salt.

Cook in frying pan with butter and olive oil to brown the chicken, about 2 minutes each side. Put in oven at 350 degrees for about 15-17 minutes. Use thermometer to verify chicken temp of 165 degrees.

Preparation. Step 1. Slice 2 large skinless, boneless chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½ ...

If you’re a fan of capers and like lemon chicken, this recipe is right up your alley. The beauty of this chicken piccata is that it’s easy enough to make in the middle of the week, and feels ...

Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until ...