Recipe: Lemon Chicken Piccata without Capers or White Wine!

Recipe: Lemon Chicken Piccata without Capers or White Wine!

This is my favorite chicken recipe!  This delicious lemon chicken piccata does not use white wine. It also doesn't use capers.  My kids dislike capers, so this recipe is great. It satisfies my cravings for lemon chicken piccata and makes them happy too!

Ingredients

• 2 chicken breasts (boneless)
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup All-purpose flour for coating the chicken (this is an estimate
• - only use what you need to coat the chicken)
• 7 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1/2 cup fresh lemon juice
• 1/2 cup chicken stock

Directions

1. Slice the chicken breasts lengthwise to create 2 to 3 thin slices of each chicken breast. Thinner cuts are great for this recipe!

2. Add salt and pepper to the chicken breasts.

3. Dredge the chicken breasts in flour. Remove excess.  Set the seasoned and coated chicken breasts on a cutting board or plate.

4. Add 3 teaspoons of butter and the olive oil to a cast iron skillet pan and heat over medium-high until it sizzles.

5. Add as many of the coated chicken breasts as possible to the skillet and cook for approximately 5 minutes on each side to slightly brown them.  You will likely need to do this in two batches.  After the first batch, remove the chicken from the skillet. Add 2 more tablespoons of butter and then cook the remaining chicken breasts for approximately 5 minutes on each side again until slightly browned. Remove from pan.

6. Add the remaining butter, lemon juice, and chicken stock and heat until sizzling. Stir frequently, scraping the leftover brown bits from the chicken that were left in the pan.

7. Once this is sizzling, return all of the chicken to simmer in the sauce for 3 to 4 minutes on each side.

8. Save the extra sauce to pour over the chicken as desired.