Unique Chicken Piccata with Sun-Dried Tomatoes
A delightful twist on the classic Italian dish, this Chicken Piccata variation adds sun-dried tomatoes for an extra burst of flavor. Perfectly cooked chicken breasts are complemented by a tangy lemon-butter sauce, fresh herbs, and capers, making it a sophisticated yet simple dish to enjoy.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup sun-dried tomatoes, julienned
1/4 cup capers, drained and rinsed
4 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
Lemon slices for garnish
Instructions
1. Flatten chicken breasts using a meat mallet to achieve even thickness.
2. Mix flour, salt, and pepper in a shallow dish. Dredge chicken in the mixture.
3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes on each side until golden.
4. Remove chicken from the skillet and set aside.
5. Deglaze the skillet with chicken broth, scraping up brown bits from the bottom.
6. Stir in lemon juice, sun-dried tomatoes, and capers. Let it simmer for 2 minutes.
7. Add butter, allowing it to melt and thicken the sauce.
8. Return chicken to the skillet, spoon sauce over it, and cook for an additional 5 minutes.
9. Garnish with parsley and lemon slices before serving.
Storage
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the chicken piccata gently on the stove over low heat, adding a splash of chicken broth if needed to prevent drying.
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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.
