Lemon Rosemary Chicken Piccata

Savor the tangy and aromatic flavors of our Lemon Rosemary Chicken Piccata - a delightful twist on the classic Italian dish, perfect for weeknight dinners and impressing guests alike.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 boneless chicken breasts

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

1/4 cup unsalted butter

1 cup chicken broth

1/2 cup fresh lemon juice

2 tablespoons capers

2 sprigs fresh rosemary

1/4 cup chopped fresh parsley

1 tablespoon lemon zest

Instructions

1. Flatten the chicken breasts to an even thickness using a meat mallet.

2. Mix flour, salt, and pepper in a shallow dish.

3. Dredge chicken in the flour mixture, shaking off excess.

4. In a large skillet, heat olive oil over medium-high heat.

5. Cook the chicken until golden brown on each side, about 4-5 minutes per side.

6. Remove chicken from skillet and set aside.

7. In the same skillet, melt butter and add chicken broth, lemon juice, capers, and rosemary.

8. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.

9. Return chicken to the skillet, spoon sauce over the top and simmer for an additional 5 minutes.

10. Garnish with fresh parsley and lemon zest before serving.

Storage

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

Reheating

Reheat in a covered skillet over low heat until warmed through, or in the microwave on medium power in 1-minute intervals.

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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.