Mom’s Lemon Chicken Piccata Recipe: You’ll love the juicy sauce in this Italian chicken dish | Poultry

Did you know that piccata originates from Italy and is traditionally made with veal? Here in the US, however, chicken has replaced veal as the more popular option.

The recipes I trust the most are my (Italian) mom’s, the ones approved by her, and the ones I find here on 30Seconds. This chicken piccata recipe is mom approved. She’s been making this for years (and it’s been so long she can’t remember who gave it to her!). I hope you enjoy it as much as we do.

Cuisine: Italian
Preparation time: 10 minutes

Preparation time: 30 minutes

Total time: 40 minutes

Portions: 4

ingredients

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  • 3 large boneless, skinless chicken breasts, cut in half
  • 1/2 cup all-purpose flour
  • 2 tbsp vegetable oil or extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup chicken broth (we use low-sodium chicken broth)
  • 1/2 lemon, thinly sliced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 2 tbsp butter
  • 2 tablespoons fresh parsley, chopped

How to do it:

  1. Season the chicken breast pieces with salt and pepper to taste. Dredge them in flour, shake off excess.
  2. Heat the oil in a frying pan and fry the chicken in the pan until golden brown, about 3 minutes on each side. Do not overcrowd the frying pan; work in batches and add oil as needed. When all the chicken is fried, drain most of the oil from the pan, leaving only a thin layer in the pan.
  3. Cook and stir the chopped garlic in the pan for approx. 20 seconds (until fragrant). Pour in the chicken stock. Scrape and dissolve any brown bits at the bottom of the pan. Add lemon slices, stir and bring to the boil. Stir occasionally, about 5 to 8 minutes, until sauce is reduced to about 2/3 cup.
  4. Add capers and lemon juice. Simmer until sauce is reduced and slightly thickened, about 5 minutes. Add butter to pan and swirl until melted and fully incorporated. Add parsley. Remove the frying pan from the heat and set aside. Pour sauce over chicken pieces and serve over rice or pasta.

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