“Piccata” is a term that refers to a method of cooking — coating a meat in flour and cooking in a lemon and butter sauce.
Chicken, veal, and fish can all be prepared in this fashion, served with a mouthwatering pan sauce made from butter or oil, lemon, and capers.
While it may sound fancy, this Chicken Piccata recipe is easy to make.
For even cooking times, try to buy chicken breasts that are very similar in size. You’ll also want to ensure your pan is big enough to fit the chicken and all the extra add-ins for the sauce (such as artichokes and mushrooms).
Once you get the hang of this recipe, try making veal piccata or fish piccata — you’ll only need to adjust the serving size to suit the meat you’ve picked and the cook time.
Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
Heat oil in a large skillet over medium-high heat.
Add chicken, cook for 3 minutes on each side, or until browned.
Add garlic; cook for 1 to 2 minutes or until tender.
Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.
How to make
Quick 'n' Easy, Main Course
4 (4-oz.) each raw chicken breasts, boneless, skinless
1 Tbsp. whole wheat flour
2 Tbsp. olive oil
1 clove garlic, finely chopped
2 Tbsp. fresh lemon juice
½ cup low-sodium, organic vegetable broth
6 Tbsp. capers
1 (14-oz.) can quartered artichoke hearts, packed in water, drained
2 cups sliced mushrooms