Chicken picata with garlic
Chicken piccata with garlic is a pan-fried chicken dish with a lemon-butter sauce, capers, and garlic.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| All-purpose Flour (for dredging) | 100 | Grams |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Olive Oil (for frying) | 4 | Tbsp |
| Butter (unsalted) | 100 | Grams |
| Garlic (minced) | 4 | Clove |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Lemon (juiced and zested) | 2 | Count |
| Capers (drained) | 3 | Tbsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Pound the chicken breasts to an even thickness of about 1.5 centimeters.
- Season the chicken with salt and black pepper.
- Dredge the chicken in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken in the skillet for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add butter and minced garlic. Sauté until fragrant.
- Add chicken broth, lemon juice, and lemon zest to the skillet. Bring to a simmer.
- Stir in capers and return the chicken to the skillet. Simmer for 5 minutes.
- Garnish with chopped parsley before serving.
Kitchen equipment
Meat MalletZester