This mouth-watering version of Chicken Piccata is deliciously tender and smothered in a tangy lemon caper sauce that you have to taste to believe. Pair it with a fresh side salad and you have a simple dinner everyone will adore.
- 2 tbsp olive oil, divided
- 4 boneless skinless chicken breasts
- 2 garlic cloves, minced
- 2 tbsp capers
- ½ cup white wine
- 1 cup chicken broth
- 1 tbsp cornstarch
- 1 lemon, juice
- 2 tbsp fresh parsley
- Salt and pepper, to taste
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Season the chicken breasts generously with salt and pepper. Arrange them in the skillet and cook for approximately 5 minutes or until the chicken releases easily from the pan. Flip the chicken and cook it for an additional 5 minutes. Transfer the chicken to a plate and set it aside.
- In the same skillet, heat another tablespoon of oil. Add the garlic and capers and cook until they become fragrant, about 30 seconds. Add the white wine, chicken broth and lemon juice. Bring the mixture to a boil. Return the chicken to the pan. Cover, reduce heat to medium-low and allow the chicken to simmer for an additional 10 minutes or until it has reached an internal temperature of 165°F on a meat thermometer. Remove the chicken from the pan.
- In a small bowl, mix the cornstarch and water until the cornstarch dissolves. Stir the cornstarch slurry into the pan juices and simmer for an additional 1 or 2 minutes until it has thickened slightly.
- Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.