Lemon Basil Chicken Piccata

Lemon Basil Chicken Piccata is a delightful twist on the classic Italian dish, offering a fresh burst of flavor with a touch of herbal aroma, perfect for a quick dinner. This dish balances the zing of lemon with the aromatic touch of basil, creating a harmonious and refreshing meal that fits well in any season.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

2 boneless, skinless chicken breasts

1/2 cup all-purpose flour

1/4 cup unsalted butter

1/4 cup olive oil

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup chicken stock

1/4 cup capers, rinsed and drained

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

1 lemon, sliced for garnish

Instructions

1. Pound the chicken breasts to 1/2-inch thickness and season with salt and pepper.

2. Dredge the chicken in flour, shaking off the excess.

3. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.

4. Sauté the chicken until golden brown, about 3 minutes per side, and remove from skillet.

5. In the same skillet, add the wine, lemon juice, and chicken stock, scraping up any browned bits.

6. Bring to a simmer and reduce the sauce by half, about 3-4 minutes.

7. Stir in the remaining butter, capers, and basil.

8. Return the chicken to the skillet, spooning the sauce over it, and cook for another 2 minutes until heated through.

9. Garnish with lemon slices and additional basil before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over low heat until warm, adding a splash of chicken stock if needed to prevent drying out.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.