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Total Time: 40 minutes
Lemon Chicken Picatta
The brightness of the lemon combined with the capers, an ingredient often used in the Mediterranean, make chicken piccata a dish with universal appeal for a nautical themed party. As an alternative for guests you know enjoy fish, you could serve grilled or baked salmon with fresh squeezed lemon and capers or tartar sauce with capers.
butter and/or olive oil, for pan frying
4 chicken breasts, butterflied, then cut in half
1 cup flour
1/4 cup shredded parmesan cheese
1 t. salt
1/2 t. pepper
3 garlic cloves
1/3 cup fresh lemon juice
1 can (15 oz.) chicken broth
2-3 T. capers, rinsed and drained
6 T. butter
1/4 cup chopped parsley
sliced lemon for decoration, optional
Heat oven to warm, about 200 degrees F. Heat a large frying pan over medium heat with olive oil to coat the bottom, about 1/4 cup. Alternatively, put 2 T. olive oil and 2 T. butter in the pan for a richer taste.
Mix flour, parmesan, salt and pepper in a pie plate. Dip chicken breasts in flour mixture, coating both sides, and shaking off excess flour. Place as many of the chicken breasts that will fit into your pan without overlapping (you will cook the chicken in batches). Cook the chicken for three minutes, then flip chicken over and cook on the other side for another 3 minutes. Place cooked chicken on a baking sheet and place in the oven to keep warm. Add additional oil, or oil and butter to saucepan and cook more chicken.
Once all of the chicken is cooked and in the warm oven, add a bit of olive oil and quickly saute the garlic until fragrant, about 1 minute. Add in chicken broth and lemon juice and bring to a boil while gently scraping up any brown bits from the bottom of the pan. Add in capers. Cook until liquid reduces slightly, about 3 minutes. Stir in butter. Add salt and pepper if necessary.
Place chicken on a serving platter and pour sauce over chicken. Sprinkle parsley on top and add sliced lemons for decoration.