Easy Lemon Caper Chicken

Chicken Piccata
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Simple, yet super tasty – Lemon Caper Chicken

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Lemon Caper Chicken

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Lemon Caper Chicken – Zesty lemon, salty capers and an array of spices take typical chicken breasts from ordinary to extraordinary. This recipe uses lean poultry meat with a simple dredging technique and skillet cooking. But the sauce is so good that if you want to switch it up, veal or fish can be substituted.The contrast of lightly breaded and pan-fried cutlets cradled in a lemon caper reduction sauce is a wonderful combination.

Serve this tasty pork loin with Slow Cooker Garlic Parmesan Potatoes, Lyonnaise Potatoes or Fried Smashed Potatoes with Lemons. Also goes well with Oven Roasted Broccoli, Sauteed Spinach & Garlic or Roasted Asparagus.

  • Author: Midwest Living
  • Prep Time: 15
  • Cook Time: 9
  • Total Time: 24

Ingredients

Scale
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon lemon pepper
  • 5 tablespoons all-purpose flour
  • 3 chicken cutlets
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 3 finely minced cloves garlic
  • 1 splash half-and-half (optional)
  • Parsley, for garnish (optional)

Instructions

  1. On a flat dish, combine kosher salt, pepper, lemon pepper and 2 tbsp of the flour. Coat chicken cutlets in flour mixture and place on a plate. Sprinkle half of the lemon zest over cutlets.
  2. Heat oil in a large skillet over medium heat. Brown chicken until cooked through, about 7 minutes, turning once. Transfer to a fresh plate.
  3. In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. Pour into skillet with drippings and whisk until combined. Add half-and-half, if desired. Return chicken to pan and heat through, 2 minutes. To serve, spoon sauce over cutlets and garnish with parsley, if desired.

Notes

  • If capers aren’t available or not your thing, olives are the next best choice. They are both brined and provide a similar salty piquant taste. Use green olives, then thinly slice or chop them into smaller pieces. Kalamata would work as well for this dish.

Nutrition

  • Serving Size: 3
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