Herb-Infused Lemon Chicken Piccata is a delightful twist on the classic Italian dish, bringing fresh herbs and zesty lemon to the forefront. This recipe is perfect for a weeknight dinner or a special occasion, offering a burst of flavor with minimal effort.
The star of this dish is the chicken breasts, which are pounded to an even thickness to ensure they cook quickly and evenly. The flour provides a light coating, helping the chicken achieve a golden crust. We season with salt and black pepper for basic flavor enhancement.
Olive oil is used for sautéing the chicken, offering a mild flavor and healthy fats. Adding unsalted butter to the pan later enriches the sauce with a creamy texture. Chicken broth serves as the base for the sauce, deepening the flavor.
Lemon juice adds a bright, tangy note that pairs beautifully with the richness of the sauce. Capers bring a burst of salty, briny flavor. Fresh herbs like parsley, thyme, and oregano enhance the dish's aroma and complexity. Finally, lemon slices for garnish keep the presentation fresh and appealing.
This dish pairs wonderfully with a side of creamy mashed potatoes or a simple arugula salad dressed with olive oil and lemon juice. For a heartier meal, serve it over a bed of cooked pasta, allowing the sauce to coat the noodles beautifully.
Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/2 inch thickness. This helps them cook evenly and quickly.
In a shallow dish, mix together the flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess. This light coating will give the chicken a nice, crispy exterior.
Heat the olive oil in a large pan over medium heat. Once hot, add the chicken breasts and cook for about 4 minutes on each side until they're golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
Reduce the heat slightly and add the butter to the same pan. Allow it to melt completely. Stir in the chicken broth and lemon juice, scraping up any bits stuck to the bottom of the pan for added flavor.
Add the capers, parsley, thyme, and oregano to the pan. Let the sauce simmer for about 5 minutes, allowing the flavors to meld together beautifully.
Return the chicken to the pan, spooning the sauce over the top. Simmer for an additional 5 minutes to ensure the chicken absorbs all those delicious flavors.
Serve the chicken hot, garnished with fresh lemon slices for a pop of color and extra zest.
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