Lemon Chicken with Capers
Updated: May 28, 2020
Calling this lemon chicken because I don’t know if it is the exact recipe to make Piccata. It’s a perfect weeknight meal, ready in about 35 minutes. Good to serve with broccoli, rice, or pasta!
1.5 Lbs of thinly sliced chicken cutlets. Pounded if you have a meat pounder.
1/2 C white wine
1/2 stick butter
Juice of 2-3 Lemons
1/2 carton chicken stock
1 tsp flour
1/2 C capers
Thinly slice (butterfly or in 3 slices) and pound chicken breasts
Coat firmly with flour on both sides.
Prepare sauce ingredients- this is what I did for 2 lbs of chicken. You have to taste the sauce, if you want it to be more lemony, add more. If too thick, add more stock.
Sauce: Juice of 2-3 lemons, 1/2 carton chicken stock, 1/2 C white wine, 1/2 stick butter, 1 TSP flour
Fry chicken cutlets in oil until brown on both sides, DO NOT COOK THROUGH. Remove, set aside
In same pan, add butter and flour and mix together quickly
Add wine and let reduce for 2-3 min
Add all other sauce ingredients + CAPERS. Let simmer for 3 min
Add chicken back to pan and simmer COVERED for 10 min. Remove cover, let simmer for 5
Top w parsley and eat immediately