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Author Notes: This is the perfect plate for entertaining. You can prepare hours in advance and just warm before serving. When you not sure what to make to feed a crowd – Chicken Piccatta!
NOTE: I like to add a little Parmesan cheese to my chicken. —Cindy Anschutz
- 1 pound chicken scaloppini (about 4 ounces each)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided
- 3 teaspoons olive oil
- 2 garlic cloves , finely minced
- 1/2 cup low sodium chicken broth
- Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
- 1 lemon sliced
- 2 tablespoons chopped fresh parsely, plus more for garnish
- 1 tablespoon capers, drained and rinsed
- For serving, pasta, vegetables, potatoes, etc.
- Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets for 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
- Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Add parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
- Serve chicken with the sauce and add a lemon slice to each plate.